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Typical Dishes from Liguria
Hello everyone, today I want to talk to you about a traditional recipe from Liguria: Ligurian rabbit. It is a simple but very tasty dish, which is prepared with rabbit cut into pieces and cooked in a fragrant sauce with Taggiasca olives, pine nuts, red wine and aromatic herbs. Ligurian rabbit is an ideal second course for special occasions, but also for a dinner with family or friends. I assure you that it will win you over with its intense flavour and its tender, juicy meat. Here’s how to prepare it following the original recipe.
A Classic Italian Dish
Ligurian rabbit is a classic Italian dish that has been enjoyed for generations. It is a perfect example of how Italian cuisine is all about simple and fresh ingredients that come together to create a flavourful and satisfying meal.
A Few Key Ingredients Including Rabbit
The dish is made using a few key ingredients, including rabbit, garlic, rosemary, sage, white wine, and olives. The rabbit is first marinated in a mixture of garlic, rosemary, and sage, which helps to infuse the meat with flavour and make it more tender. Next, the rabbit is cooked in a
white wine sauce that is flavoured with olives. The dish is then topped with a sprinkle of fresh herbs, which adds a bright and fresh flavour to the dish.
Rabbit as the Main Protein
One of the key things that sets Ligurian rabbit apart from other Italian dishes is the use of rabbit as the main protein. Rabbit is a lean meat that is high in protein and low in fat, making it a healthy and delicious choice. It also has a unique flavour that is slightly gamey, which pairs perfectly with the garlic, rosemary, and sage.
Olives to Balance the Flavours
Another important element of the dish is the use of olives. Olives are a staple ingredient in Italian cuisine and are used to add a salty and savoury flavour to many dishes. In this dish, the olives help to balance out the richness of the rabbit and add a burst of flavour to the white wine sauce.
A Flavourful and Satisfying Dish
Overall, Ligurian rabbit is a flavourful and satisfying dish that is perfect for a special occasion or a cozy weeknight dinner. It is a great example of how Italian cuisine can be both simple and sophisticated, using fresh ingredients to create a meal that is both healthy and delicious.
How to Make Liguria Rabbit Italian Dish
Ingredients for 4 people:
1 rabbit weighing approximately 1.5 kg
100 g of Taggiasca olives
2 tablespoons pine nuts
1 onion
2 cloves of garlic
1 sprig of rosemary
1 tablespoon thyme
2 bay leaves
1 glass of red wine (better if Rossese di Dolceacqua)
Extra virgin olive oil to taste
Salt and black pepper to taste
Preparation:
- Cut the rabbit into pieces, keeping the head, liver and kidneys aside if you like them. Wash it well under running water and dry it with kitchen paper.
- Heat a few tablespoons of oil in a large pan and sauté the finely chopped onion and crushed garlic. Add the rabbit and brown it well on all sides, turning it often with tongs. Salt lightly.
- Pour in the red wine and let the alcohol evaporate, then add the Taggiasca olives, pine nuts, chopped rosemary, thyme, bay leaf and ground black pepper. Mix well and cover with a lid.
- Cook the rabbit over a low heat for about an hour, adding a few ladles of hot water or vegetable broth if necessary. The rabbit will be ready when the meat comes away easily from the bone and the sauce is well reduced and thick.
Serve the Ligurian rabbit piping hot, sprinkling it with its sauce and accompanying it with homemade bread or baked potatoes.
Recommended Wine for Ligures Rabbit Traditional Italian Dish
Ligures Rabbit (Coniglio alla Ligure) is a traditional Italian dish from Liguria that typically features rabbit cooked with olives, pine nuts, white wine, rosemary, and sometimes tomatoes. The flavours are earthy, aromatic, and slightly tangy, making it an excellent pairing candidate for a range of wines.
Here are some wine recommendations to complement this dish:
White Wines
Vermentino Dry White
A dry, aromatic white wine from Liguria with notes of citrus, green apple, and herbs.
Why It Works: Vermentino’s crisp acidity balances the richness of the dish while enhancing the herbal and olive flavours.
Pigato White Wine
A Ligurian white wine similar to Vermentino but with more pronounced minerality and floral notes.
Why It Works: Its freshness and complexity align beautifully with the dish’s aromatic ingredients.
Red Wines
Rossese di Dolceacqua
A light-bodied red from Liguria with red berry notes and a touch of spice.
Why It Works: Its gentle tannins and bright acidity complement the rabbit’s delicate meat and the savoury olive flavours.
Pinot Noir Red
A light to medium-bodied red with red fruit and earthy undertones.
Why It Works: The wine’s earthy and fruity profile pairs well with the rabbit and pine nuts, without overwhelming the dish.
Rosé Wine Recommended
Cerasuolo d’Abruzzo
A vibrant rosé with flavours of red cherries, strawberries, and a hint of herbs.
Why It Works: A versatile option that balances acidity with a fruity depth to highlight the dish’s complexity.
Other Options
Gavi White Wine
A white wine from Piedmont with a delicate balance of citrus, almond, and minerality.
Why It Works: Its elegant profile underscores the Mediterranean flavours of the dish.
Chianti Classico (Younger Vintage)
A medium-bodied red with notes of cherry, leather, and herbs.
Why It Works: Its structure pairs well with robust flavours like rosemary and olives.
When pairing, consider whether the dish has more prominent tomato or olive flavours. For tomato-forward versions, lean toward wines with higher acidity, like Vermentino or Pinot Noir. For olive-dominant dishes, wines with earthy or herbal notes, like Rossese di Dolceacqua or Chianti, are ideal.
Enjoy your meal!
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