Ligurian Rabbit
A dish from the West of Liguria, now reproduced and appreciated throughout Italy, which combines the delicate flavour of the rabbit with the bitter taste of Taggiasca olives!
Ingredients
1 rabbit
100 g of Taggiasca olives
1 onion
1 twig of rosemary
1 celery coast
Thyme
Some laurel leaves
1 tablespoon of pine nuts
1 glass of Dolceacqua’s Rossese wine
Extra-virgin olive oil
Salt
Preparation
Take the rabbit and cut it into pieces, being careful to keep the head and the liver aside. Place the parts, washed and dried thoroughly in a pan with lid, and cook them over medium heat for a few minutes. Then transfer the rabbit into an oiled crock stew casserole. Add laurel and thyme and brown over medium heat until it is well roasted.
Remove the rabbit from the heat and keep it warm. Meanwhile, boil the head and the liver. In the sauce obtained from the animal browning, stew chopped onion, celery, rosemary, pine nuts and walnuts, adding broth from time to time to prevent vegetables from sticking to the pan. Bone the head and mince the meat together with the liver. Then add rabbit and minced meat to sautéed vegetables and olives, sprinkling them with wine.
Finish cooking over a light flame and covered pot, taking care to mix the parts of which the stew is made from time to time. Serve directly from the saucepan.
