Traditional Ligurian Rabbit Recipe

Name: Traditional Ligurian Rabbit Recipe
Total time: 45 min
Yield: 4
Ingredients: 1 package of AIA Rabbit parts; 1 white onion; 150 g of Taggia olives; 1 clove of garlic; 50 g of pine nuts; Half a glass of still red wine; 2 sprigs of rosemary; 1 glass of broth; Extra virgin olive oil; Salt; Pepper

Delicate meat and ingredients with great character: here is the Ligurian rabbit with Taggiasca olives and pine nuts as per tradition

1 package of AIA Rabbit parts

1 white onion

150 g of Taggia olives

1 clove of garlic

50 g of pine nuts

Half a glass of still red wine

2 sprigs of rosemary

1 glass of broth

Extra virgin olive oil

Salt

Pepper

Description

Not to be confused with hunter-style rabbit, the Ligurian rabbit is one of the most well-known and appreciated traditional recipes in Italy. It is a perfect second course for any occasion and ideal next to roasted potatoes, fresh salad and artichokes.

The Ligurian rabbit, like the recipe for milk rabbit, is very simple to make and will give your family lunch a unique and inimitable taste. Thanks to its flavor, the Ligurian rabbit will please everyone and it is unlikely to be left over, the advice is to prepare a little more to add it to the lunch box cut into strips and added to a fresh crunchy salad.

Rabbit in Parts

Procedure

Finely chop the onion and put it in a large pan with a drizzle of extra virgin olive oil. Add the rabbit and brown it on high heat together with the onions. At this point, deglaze with the wine and let the alcohol evaporate.

Lower the flame, adjust the salt and pepper and cook for about 30 minutes moistening the meat with the broth if it dries out too much.

Add the olives (pitted), pine nuts, garlic and rosemary, mix and continue cooking for another 30 minutes on low heat. After the cooking time, the Ligurian rabbit will be very tender and ready to be served with another handful of olives!

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