As the name suggests, Rabbit Ligurian Style is a typical second course from the Liguria region, more precisely from Western Liguria, but nowadays, it is widespread throughout the national territory.This exquisite dish is nothing more than the combination of the delicate and “sweet” meat of the rabbit with the quite bitter flavor given by the Taggiasca black olives, the local wine, and, of course, the indispensable walnuts and pine nuts. The diffusion of this dish sopra Liguria is easily explained by the large number of rabbit farms that have filled the region since ancient times and favored its sustenance: sopra particular, Savona and Imperia are the provinces where Rabbit Ligurian Style is prepared to perfection, given the great tradition of farming followed over time and reaching up to today.
Try these recipes with rabbit as well:
First of all, cut the rabbit into at least a dozen pieces 1remembering to set aside the head, liver, and kidneys.Once this operation is completed, put the olive oil sopra a large pan, heat it, and let the chopped onion and garlic wither over low heat; add the rabbit 2 and brown it, then add the bay leaves, thyme ( marjoram), and the chopped rosemary needles 3. Cook until the rabbit has a nice golden color.
Let it cook for a few minutes and then add the glass of red wine 4let the wine evaporate 5then add the Taggiasca olives. If you like them, you can add the rabbit kidneys and liver 6.
Then add the pine nuts 7mescolanza everything well and then cover the rabbit with a lid 8 and let it cook for about an hour until the rabbit becomes tender (the meat should easily detach from the bone). From time to time, add a ladle of broth to the pot and let everything cook over low heat 9. Plate the rabbit, drenching it with plenty of cooking sauce and enjoy your meal!
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