🇮🇹 Italian · Main Dish
🐰 Coniglio alla Ligure
Coniglio alla Ligure
Rabbit braised in white wine with olives, pine nuts, and herbs, a classic Ligurian preparation reflecting the region's coastal ingredients even in this inland meat dish.
Even inland, Ligurian cooking carries a distinctly Mediterranean character, and this rabbit dish's combination of olives, pine nuts, and white wine reflects the region's pantry more than a heavier northern Italian braise might.
Ingredients
Equipment: Heavy-bottomed pot with lid
- 1.2 kg (2.6 lb) rabbit, cut into pieces
- Flour, for dredging
- 1 onion, chopped
- 2 cloves garlic, minced
- 250 ml (1 cup) dry white wine
- 80 g (½ cup) black olives, pitted
- 30 g (¼ cup) pine nuts, toasted
- 2 sprigs fresh rosemary
- 2 bay leaves
- 80 ml (⅓ cup) extra virgin olive oil
- Salt and pepper, to taste
Method
- Season the rabbit pieces and dredge lightly in flour, shaking off the excess.
- Warm the olive oil in a heavy pot and brown the rabbit pieces well on all sides, then set aside.
- In the same pot, sauté the onion until softened, then add the garlic and cook briefly.
- Return the rabbit to the pot, pour in the wine, and let it reduce slightly, scraping up any browned bits.
- Add the olives, pine nuts, rosemary, and bay leaves, and enough water to come partway up the rabbit.
- Cover and simmer gently for 50–60 minutes, until the rabbit is very tender.
- Uncover for the final 10 minutes if the sauce needs to reduce and thicken further.
- Season to taste and serve hot, with plenty of the pan sauce spooned over.
Chef Tips
- Browning the rabbit thoroughly before braising builds essential depth of flavor.
- Toasting the pine nuts beforehand brings out more of their flavor than adding them raw.
- Low, gentle simmering is key to tenderizing the rabbit without drying it out.
Common Mistakes to Avoid
- Cooking at too high a heat, which can dry out the relatively lean rabbit meat.
- Skipping the browning step, missing an important layer of flavor.
- Over-reducing the sauce too early, before the rabbit has had time to become fully tender.
Nutrition (per serving)
Health Benefits
- Rabbit is a lean source of protein, lower in fat than many other meats.
Cultural Note
Coniglio alla Ligure showcases how even Liguria's inland, meat-based dishes carry the region's characteristic Mediterranean pantry of olives, pine nuts, and good olive oil.
Storage & Serving
Storage: Refrigerate up to 3 days; flavor improves the next day.
Reheating: Reheat gently on the stovetop, covered.
Serve with: Crusty bread, Roasted potatoes, A dry Ligurian white wine