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Recipes Coniglio alla Ligure (Ligurian-Style Braised Rabbit) Green olives and pine nuts add freshness and crunch to this simple stew from northwestern Italy. Serves serves 4 Time 1 hour 45 minutes
Coniglio in Umido is a classic Italian comfort dish made by slowly braising rabbit in a rich mixture of white wine, aromatic herbs, garlic, and vegetables. Traditionally served with polenta, mashed potatoes, or crusty bread, this dish is especially popular in central and northern Italy.
Coniglio in Salsa, or Ligurian Rabbit Stew, is a rustic and deeply flavorful Italian dish that embodies the warmth and simplicity of home-style cooking. Originating from the Liguria region of Italy, this recipe showcases the rich, earthy tones of rabbit meat beautifully complemented by the bright acidity of tomatoes and herbs.
Coniglio in Agrodolce, or sweet and sour rabbit, a dish with classic Sicilian flavors, with sugar and vinegar. Enjoy hot or room temperature.
Yield: 4 RABBIT CACCIATORE (Coniglio alla Cacciatora) Northern-Italian style The Rabbit Cacciatore is one of the most popular ways to make an authentic rabbit stew. In Italy, the Cacciatore technique, is present in almost all the regional cuisines, with different variations depending on the traditions and the most used ingredients region by region.
Coniglio alla ligure or Ligurian-style braised rabbit is an appetizing second course from the Italian region of Liguria. The combination of delicate rabbit flesh, the sweet flavor of the ligurian olives, and the subtle taste of pine nuts creates a truly special dish.