Pan-Roasted Rabbit Riviera-Style with Herbs, Walnuts, and Olives

Coniglio in Tegame alla Rivierasca

Preparation info

  • For


    • Difficulty


Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

When we yearn for aromatic cooking we turn to the Riviera, and it never lets us down. I had this rabbit in the town of Chiavari, after having spent the latter part of the morning at the small but splendid outdoor market it holds daily in a handsome piazza. The bay leaves, rosemary, and thyme; the walnuts; the olives—as I list the ingredients I can hear the singsong cadences of the musical Genoese dialect.

The liver enriches the taste of this rabbit—which has moved to the front rank of my favorites—to a significant degree. If you can buy rabbit with its own liver, that will give you exactly the flavor accent you need. If not, you can come close by using chicken livers.