Rabbit Ligurian Style - Coniglio alla Ligure ___

Rabbit Ligurian Style - Coniglio alla Ligure


For the Rabbit:

  • 1 whole rabbit cut into pieces
  • 6 cloves of garlic
  • 1 medium onion
  • 2 ounces pancetta cut in small cubes
  • 4 ounces white wine
  • 2 springs of fresh rosemary
  • 2 stalks of celery
  • 5 leaves of fresh sage
  • 2 diced carrots
  • 2 tablespoons fresh chopped parsley
  • 0.25 cup pinoli nuts
  • 0.75 cup Gaeta or small red olives
  • 4 bay leaves
  • 1 cup chicken broth
  • extra virgin olive oil
  • salt & pepper
  • slices, fresh parsley and a sprig of rosemary for garnish


Marinate the rabbit in white wine or vinegar for about 3-4 hours.

In a large saute` pan add 4 spoons of EV olive oil, 2 cloves of garlic and the bay leaves.

Saute` the garlic until it turns blonde.

Add the pancetta and saute` for 1-2 mins.

Prepare a soffritto by chopping into very small pieces: celery, carrots, onion, 1 spring of rosemary, 4 cloves garlic, sage and parsley.

Dry the rabbit with paper towels and add to the pan. Let the rabbit color on all sides.

Add the soffritto and let it cook until the onions are translucent (about 5 mins.)

Add the olives, pignoli and the broth (beef or chicken).

Cover the pan and leave to cook for about 45 minutes.

Boil the Arborio rice and used as a bet in the serving platter.

Place the rabbit pieces over the rice and pour the soffritto and the juices over the rabbit.

Garnish with lemon, fresh parsley and a spring of rosemary.