coniglio-in-umido-con-pomodorini-e-finocchiettoIngredients for 4 people

1 rabbit
abundant rosemary
stock cube
white wine to taste
10 hanging cherry tomatoes
balsamic vinegar to taste
pepper to taste



Wash the rabbit, cut it into pieces, put it in a pan. Brown it with water and rosemary. When it is coloured add the wine and cook until evaporation. Add a stock cube , the nutmeg and pepper to taste . Add the cherry tomatoes previously halved and cook for about twenty minutes with the lid on.
Add two tablespoons of balsamic vinegar and leave it on low heat for 30 minutes. Serve hot with a sprig of rosemary