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Today I will show you step by step how to cook this traditional dish from Liguria in Italy.
Ligurian rabbit.
Ligurian rabbit is a simple but very flavourful dish. It’s made with rabbit cut into pieces and cooked in a fragrant sauce with Taggiasca olives 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 tender, juicy meat. Here’s how to prepare it following the original recipe.
Ingredients for 4 people:
1 rabbit of about 1.5 kg
100 g of taggiasca olives
2 tablespoons of pine nuts
1 onion
2 cloves of garlic
1 sprig of rosemary
1 tablespoon of thyme
2 bay leaves
1 glass of red wine
extra virgin olive oil to taste
salt and black pepper to taste.
Preparation:
- First we cut the rabbit into pieces, setting aside the head, liver, and kidneys if you like them. Wash it well under running water and dry it with kitchen paper.
- In a large saucepan, heat a few tablespoons of oil and sauté the finely chopped onion and crushed garlic. Add the rabbit and brown it well on all sides, turning it often with tongs. Lightly salt.
- Then deglaze with red wine and let the alcohol evaporate. Add the taggiasca olives, pine nuts, chopped rosemary, thyme, bay leaf, and a grind of black pepper. Mix well and cover with a lid.
- Cook the rabbit over low heat for an hour, adding a ladleful of hot water or vegetable broth if necessary. The rabbit will be ready when the meat comes off the bone easily and the sauce is reduced and thick.
- Serve the Ligurian rabbit hot, drizzled with its sauce and accompanied by homemade bread or roasted potatoes.
