TUNA OF RABBIT (Modena, Emilia)

INGREDIENTS FOR 4 PERSONS

a rabbit

20-30 leaves of sage

15-20 garlic cloves

½ cup of  olive oil

salt and pepper

PREPARATION

Boil the rabbit in hot salted water for approximately three quarters of an hour, then remove it from the pot and let it cool. 
Remove its meat from the bones.
Put it in the mixer with sage and the garlic;
sprinkle with the oil, add salt and pepper.
Put the contents in an earthenware bowl and cover with the olive oil,
then keep it in a cool place and leave it to rest for one night.
Served on toasted bread.

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