Ligurian Braised Rabbit with Olives

Ingredients

• 1.2 kg Rabbit
• 4 tbsp Extra-virgin olive oil
• 2 clove Garlic
• 200 ml White wine
• 100 g Taggiasca olives
• 30 g Pine nuts
• 2 sprig Rosemary
• 2 sprig Thyme
• 2 leaf Bay leaf
• 250 ml Vegetable broth
• 1 tsp Salt
• 0.5 tsp Black pepper

Steps

1. Cut the rabbit into 8-10 pieces, rinse and pat thoroughly dry.
2. Heat the extra-virgin olive oil with the whole garlic cloves and a sprig of rosemary in a wide heavy pan (terracotta if you have one) over medium-high heat.
3. Add the rabbit pieces and brown them vigorously on all sides for about 8-10 minutes, until well coloured.
4. Season with salt and pepper.
5. Pour in the white wine and let it evaporate over high heat for 3-4 minutes, scraping up the browned bits from the bottom of the pan.
6. Stir in the chopped rosemary, thyme, and bay leaves.
7. Add a ladle of warm broth.
8. Lower the heat, cover, and simmer gently for about 30 minutes, turning the pieces occasionally and adding more broth as needed.
9. Add the taggiasca olives and the pine nuts.
10. Cover again and continue cooking for a further 20-25 minutes, until the rabbit is tender and the sauce has thickened.
11. Uncover, raise the heat slightly, and let the sauce reduce to a glossy, fragrant coating, taking care it does not dry out.
12. Adjust salt and pepper to taste.
13. Discard the garlic cloves and bay leaves, then let the dish rest a few minutes off the heat.
14. Serve hot with the olives and pine nuts spooned over, accompanied by polenta or crusty bread.

Tips

• Authentic Coniglio alla Ligure relies on genuine taggiasca olives in brine, not pitted black olives — their delicate, slightly sweet flavour is essential.
• A Ligurian white such as Vermentino or Pigato is the traditional choice; some cooks first marinate the rabbit in the wine overnight for deeper flavour.
• Cook slowly in a covered terracotta or heavy pan and never let it dry out — the rabbit should braise gently, not fry.