Rabbit Ligurian Style - Coniglio alla Ligure

Rabbit Ligurian Style... with all the flavors of the Italian Riviera.



Ingredients

For 4 Person(s)

For the Rabbit:

  • 1 whole rabbit cut into pieces
  • 6 cloves of garlic
  • 1 medium onion
  • 2 ounces pancetta cut in small cubes
  • 4 ounces white wine
  • 2 springs of fresh rosemary
  • 2 stalks of celery
  • 5 leaves of fresh sage
  • 2 diced carrots
  • 2 tablespoons fresh chopped parsley
  • 1/4 cup pinoli nuts
  • 3/4 cup Gaeta or small red olives
  • 4 bay leaves
  • 1 cup chicken broth
  • extra virgin olive oil
  • salt & pepper
  • slices, fresh parsley and a sprig of rosemary for garnish
 
Advertisement
 

Directions

  1. Marinate the rabbit in white wine or vinegar for about 3-4 hours.
  2. In a large saute` pan add 4 spoons of EV olive oil, 2 cloves of garlic and the bay leaves.
  3. Saute` the garlic until it turns blonde.
  4. Add the pancetta and saute` for 1-2 mins.
  5. Prepare a soffritto by chopping into very small pieces: celery, carrots, onion, 1 spring of rosemary, 4 cloves garlic, sage and parsley.
  6. Dry the rabbit with paper towels and add to the pan. Let the rabbit color on all sides.
  7. Add the soffritto and let it cook until the onions are translucent (about 5 mins.)
  8. Add the olives, pignoli and the broth (beef or chicken).
  9. Cover the pan and leave to cook for about 45 minutes.
  10. Boil the Arborio rice and used as a bet in the serving platter.
  11. Place the rabbit pieces over the rice and pour the soffritto and the juices over the rabbit.
  12. Garnish with lemon, fresh parsley and a spring of rosemary.
Advertisement

The Cooking with Nonna Cookbook

Put one under every Christmas Tree!

Get Your Copy!!!

Recipe Notes

Personal Note: The Genovese always displayed an austere, frugal approach in cooking, always used local products from the sea and land. Like Venice, Genova grew rich with the import of spices.  However, while the merchant of  Venice reserved some of the precious cargo for their use, the Genovese reserved it as merchandise to be exchanged for gold. Their cuisine thrived on local herbs to enhance and preserve  their food. Today, rosemary, parsley, marjoram, basil, celery, sage, thyme, bay leaves, oregano, garlic, onions are still used as the essence of their prepared and preserved food.

Be the first to post a review

You must be logged in to review


Top