Coniglio alla Ligure
Coniglio alla Ligure is the most representative second course of Ponente cuisine: rabbit cooked with taggiasche olives, pine nuts, rosemary and white wine. A dish that brings together land and sea in the flavors of the Ligurian hinterland.
Rabbit is the quintessential farm animal of Liguria, where the terrain does not allow for large-scale livestock farming.
Preparation
- 1
Brown the rabbit pieces in oil with garlic and rosemary over high heat.
- 2
Deglaze with white wine and let it evaporate.
- 3
Add thyme, salt and pepper. Cover and cook over low heat for 40 minutes.
- 4
Add the taggiasche olives and pine nuts.
- 5
Continue cooking uncovered for 15 minutes.
- 6
Serve with the cooking juices.
Chef's Tips
The taggiasche olives should be added at the end of cooking to prevent them from becoming bitter. The white wine should be dry and from Liguria.