Scaloppine of rabbit with Rosemary

Heat one minute 5 tablespoons oil in a large non-stick pan with a clove of garlic unpeeled and a sprig of Rosemary. Remove odors and saucepan 3 minutes for the 600 g rabbit scallops well flattened and no flour. Add salt, pepatele, cover with 3 tablespoons of brandy and then evaporate a minute.

Add a glass of hot vegetable broth in which you may have diluted a tablespoon of tomato paste. Add 3 tablespoons of sultanas soaked and squeezed and 3 tablespoons pine nuts. Cook on low heat until the liquid is almost completely evaporated. Transfer scallops and cooking in a dish, complemented with a chopped Rosemary and serve.