Serves 6: A whole rabbit of approx. 1½  kg, large pat of butter, rosemary, sage, dry white wine, salt and pepper, Moletto Extra-virgin olive oil Integrale.
To prepare: Clean the rabbit, wash it, cut into pieces and dry.
Dot the bottom of a roasting pan with the butter and add the rabbit pieces. Season with salt, pepper and herbs and add a glass of dry white wine.
Place the roasting pan in the pre-heated oven and roast until the rabbit is tender when tested with a fork. Serve with "peverada" sauce.
Recommended wine:
Franconia Igt Veneto Orientale