Ingredients

• 500 g of rabbit legs in pieces
• 350 g of pasta like half sleeves
• 100 g aniseed liqueur like pastis
• 50 g datterini tomatoes
• 50 g pitted Taggiasca olives
• a carrot
• a stalk of celery
• half onion
• rosemary
• tarragon
• butter
• extra virgin olive oil
• salt
• pepper

For the recipe of the mezze manicures with rabbit ragout with pastis and olives, de-bone the rabbit legs, scraping the meat off the bone. Cut the pulp into cubes, season with salt and pepper, then brown them in a large pan, over high heat, with a drizzle of oil for 4-5 '. Peel and chop the carrot, celery and onion, obtaining a sauté.

Remove the browned rabbit pulp from the pan and keep it warm, then in the same pan add a drizzle of oil, a pinch of salt and brown the sauté for 5 '. Chop a dozen rosemary needles. Put the rabbit meat back into the pan with the sauté, also adding a knob of butter and the chopped rosemary.

Continue cooking, over low heat, for about 15 ', then add the olives, pastis, sliced ​​cherry tomatoes, 50 g of water and stew everything for 20', obtaining an aromatic sauce. Cook the pasta in salted water, drain it, season it with the meat sauce and complete with chopped tarragon. Serve immediately.