The Coniglio alla Ligure is a delicious hearty recipe from the region of Liguria, famous for its pine nuts and taggiasca olives. These two regional ingredients are precisely what make this dish so tasty. Mixed with some local wine and some Mediterranean herbs, the end result is especially flavorful and makes a perfect dinner for family and friends.

Ingredients

• Rabbit 1,5 kg
• Taggiasca olives 100-150 g
• Onion 1 (finely chopped)
• Garlic 2 cloves
• Dry white Wine 1 glass
• Extra-virgin olive oil 5 tablespoons
• Meat broth or vegetable broth (as you prefer) 2 cups
• Bay leaves 3
• Rosemary 1-2 sprigs
• Thyme 3-4 sprigs
• Salt and pepper to taste
• Pine nuts 2-3 tablespoon

Directions

• Cut the rabbit into pieces by removing the head and entrails. You can always ask your local butcher to do it for you. Wash and dry with kitchen paper. You can use the leftover parts of the rabbit to make your own meat broth.
•  In a large skillet, heat the oil and sauté onions and garlic over medium-low heat. Add rabbit and cook over medium-high heat until meat is golden.
• Deglaze with white wine and toss in olives, rosemary, thyme and bay leaves.
• Add a ladle of broth and cover with a lid and cook on medium-low heat for about an hour until flesh is tender (it will separate easily from the bone). Moisten occasionally with a ladle of broth.
• Toss in pine nuts five minutes before serving. For extra flavor, you can slightly roast the pine nuts in a pan on medium-low heat before adding them to the dish.
• Serve with a risotto or some crispy roasted potatoes.