Liguria-Style Rabbit is a very tasty, light main dish made with few ingredients, but taggiasca olives, pine nuts, and extra virgin olive oil from the Riviera must never be missing. On Sundays and during holidays, in Genoese homes, besides the traditional dish of ravioli or lasagna, we find it… u cuniggiu!
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Slow Cook
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All Seasons
Ingredients
- 2.2 lbs rabbit
- 2 tbsps pine nuts
- 1.8 oz taggiasca olives (pitted)
- 1 onion
- 1 clove garlic
- 2 leaves bay leaf
- 5 leaves sage
- 2 sprigs rosemary
- 1 tsp tomato paste
- 5 fl oz dry white wine
- 1.4 fl oz extra virgin olive oil
- 2.1 cups vegetable broth
- 0.1 oz fine salt
Tools
- Food Scale
- Casserole 11 inches
- Lid 11 inches
- Chopper
Steps
Cut the rabbit into pieces and wash it. In a casserole, put the onion, garlic, and all the chopped herbs. Once they start to brown, add the taggiasca olives, pine nuts, and let them flavor.
Add the rabbit pieces and let them brown well. Pour in the white wine, let it evaporate, and cover everything with salty boiling broth. Cook for 2 hours on low heat and in the last 10 minutes, raise the heat to dry a little of the sauce. Oven-baked potatoes or mashed potatoes make a great side dish. The Liguria-Style Rabbit will taste even better the next day.
Notes
The production of taggiasca olives extends from the valley of Albenga (Sv) to Monaco. What makes them unique in the world is the soil, water, and climate. They are excellent for the table but also for olive oil production due to their very low acidity. They pair well with both meat and fish.
