Coniglio alla Sanremese

Rabbit braised in white wine with Ligurian olives and pine nuts.

Rabbit. Not vegetarian — contains rabbit.

Ingredients

• 1 rabbit, about 1.4 kg, jointed, liver kept
• 120 g taggiasca olives, stones in
• 40 g pine nuts
• 300 ml dry white wine
• 2 sprigs rosemary, 2 bay leaves, 3 garlic cloves
• 5 tablespoons olive oil
• 1.5 teaspoons salt

Method

1. Joint the rabbit and keep the liver aside. Dry the pieces well.
2. Brown them in the oil with the garlic, rosemary and bay, turning until gold on all sides.
3. Add the wine, let it bubble hard for 2 minutes, then cover and cook on a low heat for 45 minutes.
4. LEAVE THE STONES IN THE OLIVES. Taggiasca are small and sweet and pitting them makes them give up their oil into the sauce and go to paste. Warn whoever is eating.
5. Add the olives and pine nuts for the last 15 minutes.
6. CHOP THE LIVER AND STIR IT IN FOR THE LAST FIVE MINUTES. It melts into the sauce and thickens it, which is the only thickening this dish gets — no flour and no tomato.
7. Rest 10 minutes before serving.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes