LIGURIAN RABBIT
Ingredients
1 rabbit, preferably wild, 1 large onion, 250ml of red wine, sage, rosemary,
extra virgin olive oil cultivar Taggiasca, salt, olives in brine.
Preparation
cut the rabbit into pieces and cook in a pan
together with some oil and the herbs, turning so that it is browned on all
sides. Add the roughly-chopped onion, cook briefly then add some of the red
wine. Cover and leave to cook over a low heat, occasionally adding more of
the red wine. When the rabbit is cooked and all the wine has been poured in,
add the salt and a handful of the olives in brine. There are many variations
on this recipe that can be found throughout the west Liguria; some recipes
recommend white wine and the addition of extra ingredients like tomatoes and
pine nuts.
Wine suggested: rossese
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