The ligurian rabbit is, of course, a typical Ligurian recipe, particularly from the western Liguria where there have always been many rabbit farms, and this dish along with the inevitable Taggiasca olives, pine nuts, and walnuts, which have always been very present in Ligurian cuisine, make this second course something unique.
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A very tasty second course that is easy to prepare enriched with good red wine, which should preferably be Ligurian, but if you can’t find it, you can use a good local red wine.
We added potatoes halfway through cooking the rabbit so as not to have to make a separate side dish, and I must say they go very well because they absorb the flavors and aromas of the rabbit and its sauce.
DID YOU KNOW:
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Below I leave you more rabbit recipes to try and retry, and then let’s discover right after the photo how to prepare ligurian rabbit!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All seasons
Ingredients for Ligurian rabbit
- 3.3 lbs rabbit
- 1 onion
- 2 cloves garlic
- 4 tbsp extra virgin olive oil
- 1 glass red wine
- 2.5 cups meat broth
- 1 tbsp pine nuts
- 2 walnut halves
- 1 sprig rosemary
- 2 leaves bay leaves
- 2.8 oz Taggiasca olives
- 3 pinches salt
- 1.3 lbs potatoes
Preparation of Ligurian rabbit
To prepare the ligurian rabbit, first cut the rabbit into small pieces, chop the onion together with the garlic cloves.
In a large pot that can hold the rabbit, sauté onion and garlic with the extra virgin olive oil until transparent, then add the rabbit and brown it on all sides for at least 10 minutes, turning it frequently.
Add the chopped rosemary and bay leaves, and pour in the wine letting it evaporate on high heat.
Add the Taggiasca olives, chopped walnuts, and pine nuts, and let it infuse for another 10 minutes, then lower the heat, cover with the lid, and cook the Ligurian rabbit.
Occasionally lift the lid and pour in the hot meat broth and shake the pot to ensure the rabbit doesn’t stick to the bottom.
After 30 minutes, peel the potatoes and cut them into chunks, add them to the pot with the rabbit along with more broth.
Cook always in a covered pot and on low heat for at least 1 hour or until you see the rabbit pieces come off the bone.
Serve the ligurian rabbit, salting everything at the end of cooking and…
ENJOY YOUR MEAL
How to store Ligurian rabbit
You can store it in the refrigerator in an airtight container for 2 days.
If you want, you can also freeze it and then let it thaw overnight in the refrigerator before reheating it.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
