(= Pan Cooked Rabbit and Potatoes)
Recommended wine: Podere La Casotta I.G.T.
Cut the rabbit, well cleaned and washed, into pieces (if you like you can also use the liver, it's delicious). Put the pieces of rabbit in a large pan - if possible non-stick - with the oil, garlic, rosemary, and some salt and pepper. Put the lid on the pan and cook slowly until the water has almost completely disappeared. Brown the pieces of rabbit in the pan and then pour in the white wine. Let it evaporate and, if the meat should still be a bit tough, add another half a glass of hot water to finish cooking it. Test the meat with a fork: when it's cooked, the rabbit should be well done and tender.
The potatoes should be prepared as follows: peel, wash and dry them, then cut them into large pieces. Half fill a frying pan with olive oil; when it's nice and hot fry the pieces of potato in it. When they're golden brown, remove them with a perforated spoon, dry them on kitchen paper and sprinkle with a little salt. Finnish the potatoes off by mixing them with the pieces of rabbit, in the pan it's cooking in, for 2 or 3 minutes, before removing from the stove.