Coniglio Affogato alla Ligure

Name: Coniglio Affogato alla Ligure (Rabbit Stew Ligurian-Style)
Yield: Serves 4
Cuisine: Italian
Ingredients: a few sage leaves; 1 rosemary sprig; 100 g pitted black olives, preferably Taggiasca; a small thyme sprig; 8 tbsp polpa di pomodoro or chunky passata; 2 glasses of dry white wine; salt and pepper; 8 tbsp polpa di pomodoro or chunky passata; a little stock, if necessary; salt and pepper; 1 large onion, thinly sliced; 1 garlic clove, coarsely chopped; flour, for dusting; 125 ml Ligurian extra virgin olive oil; 1 rabbit about 1.5 kg, cut into chunks

Rabbit Stew Ligurian-Style

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Rabbit is very much loved all over Italy and, as usual, each region has its own recipes. The Ligurian version sees the use of local herbs and, naturally, lots of olive oil.”

Ingredients

1 rabbit about 1.5 kg, cut into chunks
flour, for dusting
125 ml Ligurian extra virgin olive oil
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Europe
Italy
Mediterranean
Liguria

Method

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.

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, unti