Coniglio alle ligure - Secondi Piatti

Canestrelli

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Preparation Type:
Secondi Piatti
Effort:
Medium
Preparation Time:
Medium
Description:
A simple, typical recipe from Liguria. The dish is particularly popular in Ponente. The spread of this dish across the whole of Liguria was particularly promoted by the increasing number of rabbit breeders in antique times. Rabbit meat is very tender and lean. Together with the aroma of typical local herbs, it is a special treat.

Main ingredients:
Ingredients for 6 people:
 
1 rabbit, ready to cook
 
olive oil
 
200ml Water
 
1 glass of white wine
 
50g pine nuts
 
1 onion
 
1 sprig of rosemary
 
1 sprig of thyme
 
1 ribbed celery
 
1 bay leaf
 
50g olives
 
salt, pepper
Preparation:
Dice the onion, finely chop the rosemary, thyme and pine nuts. Joint the legs of the rabbit. Remove liver and kidney, scrub and put aside. Cur the back into three pieces. season each rabbit portion with pepper and salt and sauté in a frying pan with olive oil from all sides. Remove the rabbit from the frying pan. Place the onion, rosemary, thyme and pine nuts in the frying pan and sauté briefly. Douse with the wine and allow to reduce slightly. Then add the rabbit portions, olives,, bay leaves and 200ml water, cover and braise for one hour on a medium heat. Season the liver and kidneys with pepper, fry in a frying pan, remove and add to the rabbit portions for the last 5 – 10 minutes. serve with rosemary potatoes or white beans.

Recipes Liguria


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