Pour 3-4 tablespoons of oil in a terracotta casserole, and sautÃ© the onion and celery with the herbs. When the onion has browned lightly, add the rabbit and cook over a brisk flame. When the meat has browned, stir in the nutmeats and the wine, and reduce the heat to a simmer.
Boil the rabbit head and liver in lightly salted water for about 20 minutes. Once the meat has boiled, pick all the flesh from the head of the rabbit, grind it with the liver, and stir the paste into the casserole with the rabbit.
Continue simmering the rabbit for another hour, adding rabbit broth to it as necessary to keep it from drying out; keep in mind that the sauce should be abundant and fairly thick.
When the rabbit is half done, drain the olives and stir them in.
Make a batter with the egg, flour, beer, and a pinch of salt. Carefully wash the zucchini blossoms and pat them dry, then dip them in the batter and fry them in hot oil until they are golden brown.
Serve the rabbit with its sauce, and the fried blossoms on the side.
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