Coniglio in potacchio (rabbit stew) A countryside meat dish from the Marche region

“Coniglio in potacchio” is a tasty meat dish from the farming tradition of the Marche region, with country-side taste enriched by the strong flavours of garlic and rosemary. The word “potacchio” identifies a meat stewing process with aromatic herbs, broth or water and tomatoes.

Brown rabbit pieces in oil and then add chopped onion, tomato dices and garlic. Let the sauce cook, add salt and pepper, rosemary and wine.

Keep cooking over low heat for about 40 minutes with the lid on.  After about 20 minutes, add pitted halved olives. You can use green olives or mix them with black ones, as preferred.


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