🇮🇹 Coniglio alla Ligure (Liguria-Style Rabbit Stew)
Tender rabbit slow-cooked with olives, rosemary, and white wine—rich in coastal flavor! 🌿
Ingredients:
• 1 rabbit (1.2–1.5 kg), cut into pieces
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup (120ml) dry white wine
• 1/2 cup (70g) black olives (Taggiasca or similar)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• Optional: a splash of vinegar or a few capers for extra flavor
Instructions:
🔪 Heat olive oil in a pot and brown the rabbit pieces on all sides.
🧅 Add onion and garlic, sauté until soft and fragrant (3–4 minutes).
🌿 Stir in rosemary, then pour in the white wine and let it simmer.
🫒 Add olives, reduce heat, cover, and simmer for 45–60 minutes.
🥣 Adjust seasoning and serve warm with polenta or rustic bread.