Photograph of the finished Coniglio alla ligure

Italy · Thỏ om kiểu Liguria

Coniglio alla ligure

1 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rabbit meat Rabbit meat 2.6 lb
  • Photograph of Black olives Black olives 5.6 oz
  • Photograph of Pine nuts Pine nuts 2.8 oz
  • Photograph of White wine White wine 1 ⅔ cups
  • Photograph of Rosemary leaves Rosemary leaves 0.7 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Bay leaf Bay leaf 4 leaves

Method

  1. 1 Cut the rabbit into pieces and pat them dry thoroughly.
  2. 2 Pan-fry in olive oil until golden brown on all sides, then remove from heat.
  3. 3 Sauté the crushed garlic with rosemary and bay leaves in the same pan.
  4. 4 Put the rabbit in, pour in some white wine to let it evaporate, then add just enough water to cover it.
  5. 5 Simmer over low heat for 60 minutes, then add the black olives and pine nuts during the last 15 minutes.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: simmer the rabbit under high pressure for 18 minutes, then release the pressure naturally for 12 minutes; add the black olives and pine nuts after opening the lid, and cook for an additional 8 minutes.

Start cooking