The rabbit Ligure is, as easy to guess, a typical dish of the Liguria region, cooked in a simple but tasty way with herbs, tagiasche olives and pine nuts. Its cooking is also relatively fast, helped with broth and red wine that add further flavor to the dish. The recipe of the rabbit Ligure is simple and made with a few ingredients used in the region, such as pine nuts.
RABBIT LIGURE
Servings 2 people
Prep Time 15 minutes
Cook Time 60 minutes
Instructions
- Start with a classic sauce in a terracotta pot in which to heat five tablespoons of extra virgin olive oil (1). Then finely chop the garlic cloves (2) and the onion to put them in the oil to fry (3).
- Take off the kidneys and the liver (4), put them together with your head. This is because not everyone likes these parts of the animal. Finish to cut the rabbit (5) into pieces by separating them well (6).
- Lighten the fire under the pot with oil, onion and garlic and fry it at medium heat. When the onion becomes transparent, add the rabbit (7) into pieces (without the head and the internal organs) and start cooking often stirring to make it brown (8). Then add two bay leaves (9).
- Chop rosemary and thyme, then add them to the rabbit (10). Mix well and add the wine (11) to evaporate 5 minutes, then add the olives (12). Let cook for 10 minutes.
- If your guests like it, add the head and the interior (13), and finally add the pine nuts (14). Mix well and let cook until the wine is all gone. Then add a bit of broth (15) to avoid sticking the meat to the bottom. Salty and cover with the lid. If necessary, add the broth from time to time and leave for about half an hour. The total cooking time is generally 45 minutes, of which the first 15 are already used in previous operations. At the end of cooking, turn off, be careful to leave a little bit of ground gravy. Since the cooking times may vary depending on the size of the rabbit, make sure that the meat is easily removed from the bones, a symptom that the cooking is complete. Then serve still hot.