Rabbit stew

Rabbit stew is a traditional second course from Ligurian cuisine, tasty and easy to prepare. It can be cooked more or less rare, according to personal taste.

The quantity of tomatoes also depends on the use we want to make of them because if we make a lot of sauce, it can be used to dress green tagliatelle or potato gnocchi.

This dish is really delicious because the delicate and sweet meat of the rabbit combines very well with the acidity of the tomatoes and the local wine. The recipe must never be prepared without the pine nuts, garlic and herbs. All traditional ingredients of our cuisine.

Many people will wonder why rabbit is such a common meat in Liguria and can be easily found in inland restaurants. The provinces of Savona and Imperia in particular, where the great tradition of rabbit farming has reached so far, are the places where it is possible to sample rabbit prepared to the best possible standard.

Ours has always been an area rich in vegetables and farmyard animals. That is why our local recipes use so many vegetables, eggs, cheeses and white meats like chicken and rabbit. I can still remember the rabbits that my father farmed and which had a wonderful taste, with lean, light meat. When my mum made rabbit stew, she would keep the cooking sauce to dress the pasta. Fantastic!