This is a print preview of "Coniglio di Liguri - Rabbit stew of Alpe Liguri" recipe.

Coniglio di Liguri - Rabbit stew of Alpe Liguri Recipe
by Patricia Turo

Coniglio di Liguri - Rabbit stew of Alpe Liguri

The coniglio di Liguri (rabbit stew) is a typical dish of the Alpe Liguri. The recipe comes from a little restaurant called Cinghiale Bianco Ristorante, Molini DI Triora.

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  Italy Italian
Cook time: Servings: 4

Ingredients

  • 1 rabbit cut into pieces
  • 1 small onion, chopped finely
  • 2 whole cloves garlic
  • 1/2 cup red wine
  • 1/2 cup white wine
  • Vegetable bouillon, as needed
  • Mixture of herbs: thyme, sage, rosemary, chopped
  • Black Taggia olives
  • Large grain salt
  • Crushed pepper
  • Extra virgin olive oil, light
  • Other things needed: Terra cotta pot

Directions

  1. Put a small amount of olive oil in the pot and sauté the onions and garlic until translucent. Add the rabbit pieces and brown until a crust has formed. This step is very important, as the rabbit will dry out during the cooking if it is not properly browned. Add the herbs and wine and salt and pepper. About 1/2 hour into the cooking add the olives. Let the stew cook for about 40 minutes. Add the broth as needed.
  2. The story will explain why I don't have a picture.
  3. Complete story on http://turosdolci.wordpress.com/2010/06/17/in-search-of-the-witches-of-triora-alpe-liguria/