Strozzapreti With Rabbit and Green Olives

• 2 cups strained stock (recipe below)
• 1 cup chopped green olives
• 3 sprigs fresh rosemary
• 1 whole rabbit, broken down (forearms, thighs, loins) and carcass reserved for stock
• Fresh strozzapreti (recipe below)
• Salt and pepper
• Grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 1 rabbit carcass, chopped
• 1 small onion, peeled and diced
• 2 ribs celery, diced
• 1 carrot, peeled and diced
• 2 cloves garlic, peeled and diced
• 1 cup white wine
• 2 cups semolina flour, divided
• Pinch of salt
• 1 cup warm water

1. Place strained stock in a sauce pot, bring to a simmer and reduce over medium-low heat for about 10 minutes.
2. Add chopped olives, rosemary and rabbit meat and cook for another 20 minutes.
3. Pierce meat with a fork meat should pull away from the bone easily.
4. Remove meat, chop into smaller pieces and add back to sauce, continuing to reduce for 10 minutes.
5. Toss with cooked strozzapreti and season with salt and pepper to taste and a bit of grated Parmesan to pull it all together.

stock, green olives, rosemary, rabbit, fresh strozzapreti, salt, parmesan cheese, extravirgin olive oil, rabbit carcass, onion, celery, carrot, garlic, white wine, semolina flour, salt, water

Taken from cooking.nytimes.com/recipes/1016168 (may not work)