Coniglio alle ligure - Secondi Piatti
A simple, typical recipe from Liguria. The dish is particularly popular in Ponente. The spread
of this dish across the whole of Liguria was particularly promoted by the increasing number of
rabbit breeders in antique times. Rabbit meat is very tender and lean. Together with the aroma
of typical local herbs, it is a special treat.
Ingredients for 6 people:
1 rabbit, ready to cook
1 glass of white wine
50g pine nuts
1 sprig of rosemary
1 sprig of thyme
1 ribbed celery
1 bay leaf
Dice the onion, finely chop the rosemary, thyme and pine nuts.
Joint the legs of the rabbit. Remove liver and kidney, scrub and put aside. Cur the back into
season each rabbit portion with pepper and salt and sauté in a frying pan with olive oil from all
sides. Remove the rabbit from the frying pan.
Place the onion, rosemary, thyme and pine nuts in the frying pan and sauté briefly. Douse with
the wine and allow to reduce slightly. Then add the rabbit portions, olives,, bay leaves and
200ml water, cover and braise for one hour on a medium heat.
Season the liver and kidneys with pepper, fry in a frying pan, remove and add to the rabbit
portions for the last 5 – 10 minutes.
serve with rosemary potatoes or white beans.