Rabbit stew ligurian-style

Rabbit stew ligurian-style

Coniglio affogato alla ligure

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 rabbit, cut into chunks, about 1.5 kg
flour, for dusting
125ml ligurian extra virgin olive oil
1 large onion, thinly sliced
1 garlic clove, coarsely chopped
1 rosemary sprig
a few sage leaves
a small thyme sprig
100g pitted black olives, preferably taggiasca
2 glasses dry white wine
8 tablespoons polpa di pomodoro or chunky passata
salt
pepper
a little stock, if necessary

Method

  1. Wash and pat dry the chunks of rabbit, them dust them with flour. Heat the olive oil in a large casserole dish and brown the rabbit on all sides. Add the onion, garlic, herbs and olives, reduce the heat and cook until softened.
  2. Stir in the wine and bubble to allow some of the alcohol to evaporate, then add the tomato pulp and some seasoning and cook over a medium heat for 1½ hours, until the rabbit is tender. Add a little stock if the mixture becomes too dry. Adjust the seasoning to taste and then serve. Delicious accompanied with polenta.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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