CONIGLIO IN PADELLA

I've mentioned previously that rabbit is often eaten here and is a Modican speciality. Last night, however, I decided to try this way of cooking it from the Abruzzo: in lots of olive oil with white wine, a little chilli pepper, abundant garlic and rosemary. I added the olives at the last minute, as suggested, then wondered if it didn't look better before. It tasted good, anyway!