Tuscan-style rabbit stew with olives - Tomato comes first | Petti

Ingredients

• 1 rabbit (cut into pieces)
• 1 clove of garlic
• 400 g of Petti organic tomato pulp “Il gran polposo”
• a handful of oven-dried black olives or Tuscan olives
• 1 small glass of vin santo dessert wine
• 2 glasses of dry white wine
• rosemary and sage
• extra-virgin olive oil
• salt and pepper