Rabbit Ligurian Style... with all the flavors of the Italian Riviera.
For 4 Person(s)
Personal Note: The Genovese always displayed an austere, frugal approach in cooking, always used local products from the sea and land. Like Venice, Genova grew rich with the import of spices. However, while the merchant of Venice reserved some of the precious cargo for their use, the Genovese reserved it as merchandise to be exchanged for gold. Their cuisine thrived on local herbs to enhance and preserve their food. Today, rosemary, parsley, marjoram, basil, celery, sage, thyme, bay leaves, oregano, garlic, onions are still used as the essence of their prepared and preserved food.