Rabbit meat is cooked with white wine, olives and pine nuts in coniglio alla ligure.
A gentle braise brings the meat, wine and aromatics together.
In coniglio alla ligure, rabbit pieces cook with onion, celery, garlic, rosemary and bay. White wine flavors the cooking juices; small dark olives and pine nuts finish the dish. The rabbit’s head and liver can also supply the stock used during cooking.
Ask the butcher for jointed rabbit and keep the head and liver separately when making the recipe’s stock. Cook the pieces gently, adding a little stock to keep the pan moist, until the meat comes away easily from the bone.
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