Ligurian rabbit: the original recipe with red wine, pine nuts and Taggiasca olives
ingredients
Pitted Taggiasca olives
Extra virgin olive oil
Aromatic herbs to taste (sage, rosemary, thyme, marjoram)
Illinois ligurian rabbit it’s a second course typical of Liguria, in particular of the Riviera di Ponente Ligure, today known and appreciated throughout Italy. It is a tasty and delicious recipe, thanks to the combination of the sweet and delicate meat of the rabbit, the strong flavor of the Taggiasca olives and the aroma of the red wine with which it is blended during cooking.
To prepare it, we start by cleaning the rabbit, which will not need to be marinated and will be browned directly in the pan with the onion, blended with the came and cooked with the addition of a few ladles of broth. then join Taggiasca olivesYo pinions and the aromatic herbs, then cook for another half hour: the result will be a tender, succulent dish full of flavour.
This dish is very common in ligurianprecisely because of the large number of rabbit farms, present since ancient times, especially in the provinces of Savona and Imperia.
Discover how to prepare Ligurian rabbit by following the step-by-step procedure and advice. If you liked this recipe, also try the rabbit Cacciatore and the rabbit all’Ischitana.
How to prepare Ligurian rabbit
Step 1
Step 1
To prepare the rabbit alla ligur, start by cutting the rabbit into pieces at the time of purchase: you will have to remove the entrails and fat, as well as the small bones produced by the cut. Wash it under cold running water, drain it and dry it with kitchen paper. 1.
To prepare the rabbit alla ligur, start by cutting the rabbit into pieces at the time of purchase: you will have to remove the entrails and fat, as well as the small bones produced by the cut. Wash it under cold running water, drain it and dry it with kitchen paper. 1.
Step 2
Step 2
In a large skillet, brown the onion, cut into thin slices, with a drizzle of oil 2.
In a large skillet, brown the onion, cut into thin slices, with a drizzle of oil 2.
Step 3
Step 3
Next, add the rabbit pieces and brown them over high heat on both sides. 3.
Next, add the rabbit pieces and brown them over high heat on both sides. 3.
stage 4
stage 4
When they are slightly coloured, blend with the red wine. 4.
When they are slightly coloured, blend with the red wine. 4.
step 5
step 5
Season with salt and cook over medium heat for 30 minutes, gradually adding the meat broth. 5.
Season with salt and cook over medium heat for 30 minutes, gradually adding the beef broth 5.
step 6
step 6
Combine the pine nuts, Taggiasca olives and herbs to taste. 6. Cook for another 30 minutes, adding more broth if necessary: ​​the rabbit is done when it is tender.
Combine the pine nuts, Taggiasca olives and herbs to taste. 6. Cook for another 30 minutes, adding more broth if necessary: ​​the rabbit is done when it is tender.
step 7
step 7
Just before the end of cooking, garnish with a few more olives and serve: the Ligurian rabbit is ready to enjoy 7.
Just before the end of cooking, garnish with a few more olives and serve: the Ligurian rabbit is ready to enjoy 7.
Advice
To make the dish even more flavorful and hearty, you can also add the rabbit’s kidneys, liver, and head. If you have bought a whole rabbitthen you can use the head to prepare the broth that you will need to cook.
Refering to herbs, you can choose between rosemary, thyme, marjoram, bay leaf or sage. You can serve the Ligurian rabbit with a side of baked potatoes or with a mixed salad.
For the choice of wine, the original recipe requires the Rossese de Dolceacqua, excellence from the Riviera di Ponente Ligure: a full-bodied red wine, with aromatic notes and a slightly bitter finish, perfect for enhancing Ligurian-style rabbit. A variant of the recipe provides for the use of white wine instead of red: in this case, however, the taste of the rabbit will be less decisive.
storage
Ligurian rabbit can be kept in the fridge for 2 days at most, closed inside a special hermetic container.
