Liguria-style Rabbit is a very tasty and light main course prepared with few ingredients, but it must always include Taggiasca olives, pine nuts, and extra virgin olive oil from the Riviera. On Sundays and during holidays, in Genoese homes, besides the traditional dish of ravioli or lasagna, you find it… u cuniggiu!
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- 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 leaves
- 5 leaves sage
- 2 sprigs rosemary
- 1 tsp tomato paste
- 2/3 cup dry white wine
- 2.7 tbsps extra virgin olive oil
- 2 cups vegetable broth
- 0.1 oz fine salt
Tools
- Food scale
- Pan 11 in
- Lid 11 in
- Chopper
Steps
Cut the rabbit into pieces and wash it. In a pan, place the onion, garlic, and all the chopped herbs. As soon as they start to brown, add the Taggiasca olives and pine nuts and let them flavor.
Add the rabbit pieces and let them brown well. Wet with white wine, let it evaporate, and cover everything with hot salted broth. Cook for 1 hour and 30 minutes on low heat and for the last 10 minutes raise the heat to reduce the sauce a bit. Roasted potatoes or mashed potatoes make a great side dish. The Liguria-style rabbit will be even better the next day.
Notes
The production of Taggiasca olives extends from the Albenga valley (Sv) to Monaco. The things that make it unique in the world are the soil, water, and climate. Excellent to serve at the table but also for the production of oil due to its very low acidity. They pair well with meat and fish.
