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

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

Coniglio in Tegame alla Rivierasca

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

Ingredients

Europe
Italy
Chiavari
Main course
Mediterranean
Gluten-free

Ingredients

Method