Coniglio alla ligure (Ligurian rabbit)

Coniglio alla ligure is a second course typical of Liguria, but known throughout Italy. It is prepared with Taggiasca olives, aromatic herbs and pine nuts and the rabbit is blended with red or white wine, and cooked with the addition of a little broth. A tasty and delicious recipe thanks to the combination of the sweet and delicate meat of the rabbit, and the bitter taste of Taggiasca olives, wine and pine nuts.

Cooking time: 60 mins

Prep time: 20 mins

Ingredients for 6 people

What do you need?

• 1.2 Kg rabbit

• 100 gr Taggiasche olives

• 1 onion

• 1 clove garlic

• 2 sprigs rosemary

• 1 teaspoon thyme

• 2 bay leaves

• 1 glass of red wine

• 1 cup meat broth

• 1 handful pine nuts

• 4 tablespoons extra virgin olive oil

• Salt to taste

How to proceed?

1. Have the rabbit cut into pieces by the butcher, remove excess fat, as well as the small bones if any.

2. Wash it under running water, drain it and let it dry.

3. In a large pan brown the chopped onion and garlic, add the pieces of rabbit and brown them over high heat untel golden.

4. Deglaze with the wine and let it evaporate. Season with salt and cook over medium heat for 30 minutes, gradually adding few lasles of the meat broth.

5. Add the olives, whole or chopped, the pine nuts and the chopped herbs, stir and cook for another half hour, adding more broth if needed. Just before finishing cooking, add a few more olives and serve your Ligurian rabbit warm with a side dish of your choice.