Name: Pan-Roasted Rabbit Riviera-Style with Herbs, Walnuts, and Olives (Coniglio in Tegame alla Rivierasca)
Yield: For 6 persons
Cuisine: Italy
Ingredients: 1½ cups dry red wine; Thyme, 1 teaspoon if fresh, ½ teaspoon if dried; ½ cup chopped celery; Cut the rabbit into 8 pieces, and put the pieces in a bowl with enough water to cover and ½ cup red wine vinegar. Refrigerate overnight.; Coarsely chopped rosemary leaves, 1 tablespoon if fresh, 2 teaspoons if dried; A large yellow onion, cut into thin slices, about 1½ cups; ¼ cup extra virgin olive oil; 2 whole bay leaves; ½ cup red wine vinegar; Salt; A 3 to 4-pound rabbit; ⅓ cup shelled walnuts, mashed in a mortar or ground fine; The rabbits liver or 3 fresh chicken livers; Black pepper ground fresh; 20 unpitted Italian Riviera or niçoise olives

Preparation info

For
6
persons

Difficulty
Easy

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