Coniglio Affogato alla Ligure

Name: Coniglio Affogato alla Ligure (Rabbit Stew Ligurian-Style)
Yield: For 4
Cuisine: Italian
Ingredients: 2 glasses of dry white wine; 100 g (3½ oz) tasty black olives, preferably taggiasca; 100 g (3½ oz) tasty black olives, preferably taggiasca; small sprig of thyme; a few sage leaves; sprig of rosemary; 1 garlic clove, coarsely chopped; 1 large onion, thinly sliced; 125 ml (4 fl oz) ligurian extra-virgin olive oil; 1 rabbit, weighing about 1.5 kg (3¼ lb), cut into chunks; a little stock if necessary; 8 tbsp tomato pulp; salt and pepper; salt and pepper; flour for dusting

Rabbit Stew Ligurian-Style

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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, weighing about 1.5 kg (3¼ lb), cut into chunks
125 ml

Europe
Italy
Mediterranean
Liguria

Method

Wash and pat dry the chunks of rabbit, them dust them with flour. Heat the oil in a large casserole 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 moderate heat for 1½ hours, until the rabbit is t