Ligurian-style rabbit is a very tasty and light main course prepared with few ingredients, but Taggiasca olives, pine nuts and Riviera extra-virgin olive oil must never be missing. On Sundays and during holidays, in Genoese homes, alongside the traditional plate of ravioli or lasagna, we find him . . . u cuniggiu!
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All seasons
Ingredients
- 2.2 lbs rabbit
- 2 tbsp pine nuts
- 1.8 oz Taggiasca olives (pitted)
- 1 onion
- 1 clove garlic
- 2 leaves bay leaves
- 5 leaves sage
- 2 sprigs rosemary
- 1 tsp tomato paste
- 5 fl oz dry white wine
- 3 tbsp extra virgin olive oil
- 2 1/8 cups vegetable broth
- 1/2 tsp fine salt
Tools
- Kitchen scale
- Frypan 11 in
- Lid 11 in
- Chopper
Steps
Cut the rabbit into pieces and wash it. In a pan put the onion, the garlic and all the chopped herbs. As soon as they begin to brown, add the Taggiasca olives and the pine nuts and let them flavor the mixture.
Add the rabbit pieces and let them brown well. Deglaze with the white wine, let it evaporate and cover everything with hot salted broth. Cook for 1 h and 30 min over low heat and during the last 10 minutes increase the heat to reduce the sauce a little. Oven-roasted potatoes or mashed potatoes make a great side. The Ligurian-style rabbit will be even better the next day.
Notes
The production of the Taggiasca olive stretches from the Albenga valley (SV) to Monaco. What makes it unique in the world are the soil, the water and the climate. Excellent served at the table and also for oil production due to its very low acidity. They pair well with meat and also with fish.
