Mamma Piera recipe for the Ligurian-style rabbit

It was tough but we managed to steal the recipe from Piera’s cookbook. To start savouring the flavours of Liguria, why not not to start with one of the most typical dishes of our tradition?

INGREDIENTS

• 1 rabbit (about 1.5 kg)
• 1 onion
• 2 cloves of garlic
• 1 glass of white wine
• 100 g olives
• 6 sprigs of thyme
• 2 sprigs of rosemary
• 2 bay leaves
• 20 gr pine nuts
• Extra virgin olive oil
• Salt
• Ground black pepper

Preparation of rabbit Ligurian style

To prepare the Ligurian style rabbit cut the rabbit into pieces. In a saucepan put a little oil and start to brown the sliced onion together with the chopped garlic.  As soon as the garlic and onion are wilted, add the rabbit together with the thyme sprigs and bay leaves. Season lightly with salt and brown over a high heat so that all the meat is well sealed for a few minutes. Deglaze the rabbit stew Ligurian style with the wine and let the alcohol evaporate. Meanwhile, finely chop the rosemary leaves. When the alcohol has evaporated, add the olives, pine nuts, chopped rosemaryground pepper, stir and cook the rabbit Ligurian style on a low heat, covered, for about an hour, stirring occasionally and adding salt to taste towards the end of cooking.
The rabbit stew Ligurian style will be ready when the meat separates easily from the bone. It is excellent accompanied by potatoes