Ligurian rabbit: the traditional recipe
Tasty dish of tradition that can also be cooked at home, the Ligurian rabbit is a second course widespread in Liguria But not only that, which sees in the key to a success the use of quality ingredients.
That of the rabbit is one of the meat The protagonists of the seconds or “medium dishes” in Liguria which together with chicken and lamb meat is proposed in many ways, one more delicious than the other.
In the Ligurian Riviera di Ponente (i.e. the area that leads from Genoa to the French frontier) there are several typical recipes To cook the rabbit. Similar to each other, with some slight variant from area to area, these recipes belong to the popular cuisineSo it is simple dishes And substantial made with local ingredients Easy to find.
Ligurian rabbit: the typical recipe
The typical recipe of Ligurian rabbit involves the presence of marjoramTaggiasca olives and pine nuts common ingredients to many traditional recipes of this region. If you also love the entrails you can also add kidneys and liver in the saucepan that will make the dish tastiest.
Ingredients for 4 people
- 1 rabbit in pieces (about 1.2 kg)
- 250 ml of meat broth
- 100 g of Ligurian olives in brine
- 2 tablespoons of pine nuts
- 2 cloves of garlic
- 1 glass of red wine (Barbera type)
- 1 sprig of marjoram
- 1 glass of extra virgin olive oil
- sale to taste
- black pepper to taste
Procedure
- Clean the pieces of the rabbit well, eliminate any succulent parts and oxicini produced by the cut. Wash the meat under running water, drain it and let it dry.
- Transfer the rabbit pieces to a large non -stick saucepan, cover and brown them On a sweet flame for at least 5 minutes to ensure that all the water contained in the meats comes out (this passage is used to remove the characteristic smell of wild typical of this meat). Drain the meat well.
- In the meantime, peel the cloves of garlic, Eliminate the internal soul and chop them with the leaves of marjoram.
- In a saucepan, pour the oil and add the chopped garlic and marjoram.
- Fry and add the rabbit pieces. When they are well browned, blend with the red wine And let it evaporate. Salt, pepper, wet with the hot broth and cook covered on low heat for at least 30 minutes adding halfway through cooking the olive he is pine nuts. Serve the rabbit with the Ligurian hot and accompany it with a side dish of baked potatoes.
