Ligurian style rabbit
Ligurian rabbit is a typical second course of our region, especially of the Riviera del Ponente, which is also the home of one of the key ingredients for the success of this dish, namely the Taggiasca olives. The sweet flavour of the rabbit meat contrasts very well with the bitter notes of the Taggiasca olives.
- Time: 65 min
- Servings: 4
Source: MoloModo21 Blog
Ingredients
- kilogram RABBIT
- GARLIC
- grams PINE NUTS
- leaves LAUREL
- sprigs MARJORAM
- leaves SAGE
- milliliters ROSSESE DI DOLCEACQUA DOC WINE
- milliliters STOCK
- grams TAGGIASCA OLIVES
- q.b. OLIVE OIL
- SALT
- grams MUSHROOMS
- q.b. PEPPER