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Coniglio alla ligure
Coniglio alla ligure: Ligurian rabbit braised with Taggiasca olives, pine nuts, rosemary and white wine
Coniglio alla ligure is the Sunday dish of the Ligurian hills behind Genoa and Imperia, where rabbits were raised in every farmyard and olives and pine nuts came from the slopes around the house. Rabbit pieces are browned in olive oil, splashed with white wine and braised with garlic, rosemary, thyme and bay, then finished with small black olives and toasted pine nuts until the sauce is glossy and fragrant. Serve with roast potatoes or bread. This recipe uses wine; for an alcohol-free version use 150 ml chicken stock with 1 tbsp white wine vinegar. The usual mistake is cooking the lean rabbit too fast, which makes it dry and stringy; keep the heat low and the pot covered. Chef's tip: ask the butcher for the liver and add it, chopped, for the last 5 minutes to enrich the sauce.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 2 ⅞ lb rabbitjointed into 8 pieces
- 1 tsp salt
- ½ tsp black pepper
- 4 tbsp olive oil
- 1 onionfinely chopped
- 3 cloves garlicsliced
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- ¾ cup dry white wine
- ¾ cup chicken stock
- 1 ⅜ oz pine nutstoasted
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Method
0/6 doneStep 1: Season the 2 ⅞ lb rabbit with 1 tsp salt and ½ tsp black pepper. Heat the 4 tbsp olive oil in a wide casserole over a medium-high heat and brown the pieces in batches, 4 minutes a side, until golden. Set aside.
15 minStep 3: Return the rabbit with the 2 sprigs fresh rosemary, 3 sprigs fresh thyme and 2 bay leaves. Pour in the ¾ cup dry white wine and let it bubble for 3 minutes until the alcohol smell has gone.
3 minStep 4: Add the ¾ cup chicken stock, cover and cook on a low heat for 45 minutes, turning the pieces halfway. Add a splash of water if the pan looks dry.
45 minStep 5: Add the 3 ½ oz small black olives (Taggiasca type) and 1 ⅜ oz pine nuts and cook uncovered for 8 minutes until the sauce is glossy. The rabbit is done when the meat pulls easily from the bone and reaches 160°F.
8 minStep 6: Rest 5 minutes off the heat, then serve with potatoes or bread.
5 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 52 g
- Carbs
- 5 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coniglio alla ligure take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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