Rabbit Ligurian style: the taste of wilderness

If it is true that Liguria is famous for its pesto sauce, caciucco style fish stew (ciuppin) and its Focaccia, for its superb olive oil and olives like the “taggiasca” type.  Alongside these recipes, we have also the territory as Cinque Terre, the elegant seaside towns of Portofino, Rapallo and Santa Margherita Ligure. But also it deserve a visit the  inland areas, with its medieval villages from the top of the hills full of tradition and of course of delicious food!
The Ligurian cuisine has also a fab star called coniglio alla ligure (rabbit ligurian style).
Ingredients are genuine and with a tiny spike of wilderness:
1 rabbit, weighing approx. 1.5 kg;
2 tbsp each, of finely chopped carrot, onion and celery;
1 tbsp each crushed walnuts, pine nuts, almonds, and hazelnuts;
1 clove garlic, minced;
1 bay leaf;
1 salted anchovy, rinsed and chopped;
1 tbsprinsed capers;
100 g black olives;
1 glass dry white wine;
50 ml extra virgin olive oil;
Meat or vegetable stock;
Handful fresh thyme, chopped.

How to make it?

First you should chop the rabbit into pieces. In the while heat the olive oil in a large pan and throw in it some chopped carrot, onion and celery. Cook all gently until the onion looks soft and transparent.
Add the rabbit and cook over a medium heat. The rabbit will become browned on all sides.

Put inside the pan the crushed nuts, the garlic, 1 bay leaf, the anchovy, the capers and the olives, while season with salt and pepper.
Pour in the white wine and stir until most of wine has gone.

Add enough stock sufficient  to cover the rabbit, then cover up and cook over a lower heat for ca.  40-50 minutes, until the sauce has thickened and the rabbit is completely cooked.
Add the chopped thyme and serve with a bit of polenta.

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