Name: Coniglio alle Mandorle (Rabbit with Almonds)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: 1⅞ cups/200 ml dry white wine such as Vermentino; 3⅓ cups/750 ml beef broth or chicken or vegetable broth; 1 rabbit liver, cooked in butter, minced; 3 tablespoons/20 g minced fresh Italian (flat) parsley; 1 pinch Freshly ground nutmeg; 3 tablespoons/22 g coarse sea salt; ⅓ cup/85 ml Fresh Tomato Sauce; ½ cup/55 g minced onion; 1 cleaned rabbit, approximately 3 pounds/1.3 kilos, reserve the liver; ½ cup/60 g peeled whole almonds (unsalted); 1 sprig fresh thyme; ¼ cup/30 g toasted hazelnuts (unsalted); 1 pinch Freshly ground white pepper; 7 tablespoons/100 ml Ligurian extravirgin olive oil; 2 tablespoons/15 g unsalted butter; 1 sprig fresh rosemary; 1 clove garlic, green heart removed, minced; ¼ cup/30 g pinoli

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This recipe comes from the Ristorante Dâ Casetta in Borgio Verezzi in the province of Savona, and is wonderfully delicious. Rabbit abounds in the Ponente and is popular in the local cuisine. Here is a fine preparation. (If rabbit is unavailable, chicken may be substituted, although this will yield a different result.)

Ingredients

1 cleaned rabbit, approximately 3 pounds/1.3 kilos, reserve the liver

Method

Ask your butcher to clean the rabbit for you, reserve the liver, discard the head, and cut the rabbit into 18 pieces (with the bone still attached). When you get the rabbit home, rinse the pieces well in cold water and let them drain in a colander. While the rabbit is draining, pound garlic, rosemary, thyme, parsley, nutmeg, salt, and pepper together in a mortar and set aside. Place the rabbit