Ligurian Rabbit

Ligurian Rabbit is a traditional Italian dish, particularly from the Liguria region. The recipe may vary slightly according to family and local traditions, but here is a classic version.

Ingredients

• 1 rabbit cut into pieces
• Pitted Taggiasca olives (a handful)
• 2 cloves of garlic
• 1 sprig of rosemary
• A few sage leaves
• 1 glass of white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Pine nuts (one tablespoon)
• 1 tablespoon of chopped oil-preserved anchovies
• 1 glass of tomato puree (optional)

Preparation

1. Start by sautéing the garlic cloves in a pan with a generous amount of extra virgin olive oil. Add the rosemary and sage to flavor the oil.
2. Once the garlic is golden, remove it and add the rabbit pieces. Brown the rabbit on all sides until it is well browned.
3. Deglaze with the glass of white wine and let the alcohol evaporate over high heat.
4. Add the Taggiasca olives, pine nuts, and chopped anchovies. If you decide to use tomato puree, this is the time to add it.
5. Lower the heat, cover, and cook for about 1 hour and 30 minutes, or until the rabbit meat becomes tender and easily comes off the bones. If necessary, add a little hot water during cooking.
6. Taste and adjust the seasoning with salt and pepper as you like.

Curiosity

Ligurian Rabbit, especially when prepared with tomato puree, is often served with the typical Ligurian “trenette,” a pasta similar to linguine but slightly flatter and wider. This recipe brings out the flavors of Ligurian cuisine, where Taggiasca olives are a true excellence of the territory.

Enjoy your meal and feel free to experiment by adding or changing ingredients according to your tastes and what you have available in the kitchen!