Ligures Rabbit Traditional Italian Dish

A Classic Italian Dish
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 

Ligurian Braised Rabbit Italian Dish

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

1 Comment

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