Coniglio alla Ligure con pomodoro (another traditional variation of the classic recipe)

Hello World!

Tonight for dinner a traditional dish from my city Genova: Coniglio alla ligure (Rabbit).

Liguria is a coastal region in northwest Italy, known for its picturesque landscapes, beautiful coastline along the Italian Riviera, and historic towns. Its capital city is Genoa (Genova in Italian), a major port with a rich maritime history and a vibrant cultural Scene.

Coniglio alla Ligure is a traditional Ligurian dish featuring rabbit cooked in a flavorful sauce. It reflects the region's emphasis on fresh, local ingredients and its Mediterranean culinary influences.

The traditional classic recipe from Genova is without tomatoes but there are different traditional recipes depending on the zone of Liguria.

The recipe with use of tomatoes is typically used in the far western part of Liguria, including areas like Sanremo, where you can find versions that include tomatoes, as regional variations can differ based on the ingredients available and family traditions.

In another Ligurian recipe called “Conijo De Injea”/“All’Onegliese” (from Oneglia), in the recipe there are tomatoes, the wine is white, and the rabbit is floured.

I like to vary in order to savor as many traditional combinations as possible.

Here's my recipe (3/4 serving) of this variation with the use of tomatoes and tomato paste:

• 1 rabbit, cut into pieces (250 g about person)

• 1 onion, finely chopped

• 2 cloves garlic, minced

• cup chicken or vegetable broth

• 1/2 cup black olives (preferably "taggiasche"Ligurian but I use both, few green and a lot of black in this version of the recipe),

• a few small, ripe tomatoes, halved

• 2 tablespoon tomato paste

• fresh rosemary

• 2/3 tablespoon pine nuts

• salt and pepper to taste

• 2 glass of good Red wine

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For the classic inland Genoese recipe, do not use tomatoes and also add bay leaves.

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Instructions:

1) Season the rabbit pieces with salt and pepper.

2) Sear the Rabbit: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the rabbit pieces and cook until browned on all sides. Remove the rabbit and set aside.

3) Cook the Vegetables: In the same skillet, add the chopped onion and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

4) Deglaze and Simmer: Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce slightly. •Return the rabbit pieces to the skillet. Add the broth, halved small ripe tomatoes, olives, and rosemary and pine nuts. Bring to a simmer.

5) Cook the Rabbit: Cover the skillet, reduce the heat to low, and cook for about 1 hour, or until the rabbit is tender and cooked through. Stir occasionally and add more broth if necessary to maintain a saucy consistency.

6) Serve: Remove the rosemary sprigs before serving. Adjust seasoning with salt and pepper if needed. Serve hot, ideally with crusty bread, pootatoes or what you want.

The wine is a red strong Amarone homemade from my friend Massimo 🍷

Enjoy 👌🏼