📝 About This Recipe
Transport yourself to the Italian Riviera with this quintessential Ligurian masterpiece, a dish that perfectly balances the lean, delicate flavor of rabbit with the briny depth of Taggiasca olives. Slow-braised in Rossese wine and aromatic herbs, the meat becomes incredibly tender, while toasted pine nuts add a buttery crunch that defines the region's culinary soul. It is a sophisticated yet rustic 'secondo' that celebrates the sun-drenched flavors of the Mediterranean coast.
🥗 Ingredients
The Rabbit
- 1.2 kg Whole Rabbit (cleaned and cut into small serving pieces)
- 4 tablespoons Extra Virgin Olive Oil (high quality Ligurian oil preferred)
- to taste Sea Salt
- to taste Freshly Ground Black Pepper
Aromatics and Braise
- 1 medium Yellow Onion (finely minced)
- 2 cloves Garlic (peeled and lightly smashed)
- 1 sprig Fresh Rosemary (finely chopped)
- 2 sprigs Fresh Thyme (leaves only)
- 1 piece Dried Bay Leaf
- 200 ml Rossese di Dolceacqua or Dry White Wine (room temperature)
- 250 ml Chicken or Vegetable Stock (warm, low sodium)
Finishing Touches
- 80 grams Taggiasca Olives (pitted, in oil)
- 30 grams Pine Nuts (lightly toasted)
- 1 tablespoon Salted Capers (rinsed and squeezed)
- 1 handful Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the rabbit pieces thoroughly dry with paper towels; this is crucial for achieving a deep, golden-brown sear. Season all sides generously with sea salt and freshly ground black pepper.
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2
In a wide, heavy-bottomed braising pan or Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium-high heat until shimmering.
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3
Working in batches to avoid crowding the pan, sear the rabbit pieces until they develop a rich, golden crust, about 4-5 minutes per side. Remove the rabbit and set aside on a plate.
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4
Reduce the heat to medium. In the same pan, add the remaining tablespoon of oil if needed, then stir in the minced onion and smashed garlic cloves.
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5
Sauté the aromatics for about 5 minutes until the onion is translucent and soft, being careful not to burn the garlic.
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6
Stir in the chopped rosemary, thyme, and bay leaf. Let them bloom in the oil for 1 minute until fragrant.
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7
Return the rabbit pieces to the pan, along with any juices that collected on the plate. Toss well to coat the meat in the aromatics.
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8
Pour in the wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan—this is where the flavor lives. Let the wine simmer for 3-4 minutes until the alcohol smell dissipates.
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9
Add the warm stock until the rabbit is halfway submerged. Bring to a gentle simmer, then reduce the heat to low.
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10
Cover the pan with a tight-fitting lid and cook for about 45-50 minutes. Check occasionally to ensure there is still liquid; if it looks dry, add a splash more stock.
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11
While the rabbit braises, lightly toast the pine nuts in a small dry skillet over medium heat until golden and nutty. Set aside.
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12
Once the rabbit is tender (the meat should easily pull away from the bone), stir in the Taggiasca olives, capers, and the toasted pine nuts.
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13
Cook uncovered for another 10 minutes to allow the sauce to reduce and thicken into a glossy glaze that coats the meat.
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14
Discard the bay leaf and the smashed garlic cloves. Taste and adjust seasoning with salt and pepper if necessary.
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15
Garnish with a shower of fresh parsley and a final drizzle of raw extra virgin olive oil before serving hot.
💡 Chef's Tips
Always use Taggiasca olives for authenticity; they are small, dark, and have a unique nutty-sweet profile that larger olives lack. If you cannot find rabbit, this recipe works beautifully with chicken thighs (bone-in, skin-on). Don't rush the searing process; the 'Maillard reaction' on the meat provides the base color and depth for the entire sauce. If the sauce is too thin at the end, remove the meat and boil the liquid rapidly for 2-3 minutes to concentrate it before serving. Rabbit is very lean, so ensure the heat remains low during the braise to keep the meat succulent rather than stringy.
🍽️ Serving Suggestions
Serve alongside creamy polenta to soak up the savory olive-infused sauce. A side of roasted Ligurian-style potatoes with rosemary is a classic regional accompaniment. Pair with a glass of Rossese di Dolceacqua, the light-bodied red wine traditionally used in the dish. A simple side of sautéed Swiss chard or spinach with lemon balances the richness of the olives. Offer crusty sourdough bread to ensure not a single drop of the braising liquid goes to waste.