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Patricia hi,
I eat rabbit too from time to time. It's nice to see a recipe that you don't see often. I'm interested in the way you spelled rabbit in Italian. Expand on that for me. I'm very curious
The coniglio di Liguri (rabbit stew) is a typical dish of the Alpe Liguri. The recipe comes from a little restaurant called Cinghiale Bianco Ristorante, Molini DI Triora.
Ingredients
- 1 rabbit cut into pieces
- 1 small onion, chopped finely
- 2 whole cloves garlic
- 1/2 cup red wine
- 1/2 cup white wine
- Vegetable bouillon, as needed
- Mixture of herbs: thyme, sage, rosemary, chopped
- Black Taggia olives
- Large grain salt
- Crushed pepper
- Extra virgin olive oil, light
- Other things needed: Terra cotta pot
Directions
- Put a small amount of olive oil in the pot and sauté the onions and garlic until translucent. Add the rabbit pieces and brown until a crust has formed. This step is very important, as the rabbit will dry out during the cooking if it is not properly browned. Add the herbs and wine and salt and pepper. About 1/2 hour into the cooking add the olives. Let the stew cook for about 40 minutes. Add the broth as needed.
- The story will explain why I don't have a picture.
- Complete story on http://turosdolci.wordpress.com/2010/06/17/in-search-of-the-witches-of-triora-alpe-liguria/
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 62 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 199mg | 8% |
| Potassium 127mg | 4% |
| Total Carbs 3.5g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.1g | 1% |
| Protein 0.98g | 2% |
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