The Ligurian style rabbit is a typical second course of traditional Ligurian cuisine that is cooked stewed, possibly in an earthenware pan, simmering it with a good local white wine, such as vermentino or pigato.
The origins of this dish are mainly linked to the western hinterland, between Savona and Imperia, where rabbit breeding has been widespread since ancient times, when it was one of the main source of sustenance.
Today this recipe is cooked very much throughout Liguria and is appreciated everywhere thanks to the sweet and delicate taste of rabbit meat that together with the strong, almost bitterish taste of olives (obligatorily taggiasche!) and wine gives life to a tasty dish.
A recipe that has arrived, just think, all the way to Hollywood! In fact, in the movie “The Great Beauty”, winner of the Oscar as best foreign film in 2013, there is a scene in which a cardinal entertains guests (without much success!) telling the recipe of the rabbit Ligurian style!
Let’s see, instead, the Ligurian style rabbit proposed by brianorenata:
Wash the rabbit under running water, removing fat and any broken bones during cutting. You may also decide to marinate it in vinegar for a few hours.
In a saucepan, brown a clove of garlic with the chopped herbs and a drizzle of oil. Then add the rabbit and brown it over high heat. Simmer with white wine until reduced.
Season with salt and cook for 30 minutes over low heat, adding vegetable broth if necessary.
After about 30 minutes add the olives and pine nuts and cook for another half an hour.
Adjust salt and pepper.
The rabbit is cooked when it turns golden and with a slightly sticky sauce.
Serve decorating with sage leaves or rosemary and a good side dish like mixed salad or cooked vegetables.
Please pay attention to the bones when you eat it!
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