Coniglio in Salsa, or Ligurian Rabbit Stew, is a rustic and deeply flavorful Italian dish that embodies the warmth and simplicity of home-style cooking. Originating from the Liguria region of Italy, this recipe showcases the rich, earthy tones of rabbit meat beautifully complemented by the bright acidity of tomatoes and herbs. The tender rabbit, slow-cooked to perfection, absorbs the aromatic sauce, resulting in a dish that's both comforting and sophisticated. Forget complicated techniques; this recipe prioritizes fresh, high-quality ingredients to create a truly unforgettable meal.
The magic lies in the slow simmering, allowing the flavors to meld and deepen, creating a sauce that's rich, savory, and utterly irresistible. This dish, perfect for a cozy weeknight dinner or a special occasion, is surprisingly easy to make. Ready to embark on a culinary journey to Liguria? Let's dive into the step-by-step instructions to create your own unforgettable Coniglio in Salsa.
Tools Needed
- Knife
- Cutting board
- Pan
- Pot
Ingredients
- Rabbit
- Salt
- Pepper
- Flour
- Olive oil
- Celery
- Onion
- Pine nuts
- Tomato paste
- White wine
- Dried sage
- Fresh rosemary
- Chicken stock (or vegetable stock)
- Olives
- Parsley
Step-by-Step Instructions
Step 1. Prepare the Rabbit
- Cut the rabbit into manageable pieces. Remove any silver skin to prevent curling during cooking.
- Season the rabbit pieces with salt and pepper on both sides.
- Dredge the rabbit pieces in flour.
- Heat olive oil in a pan over medium-high heat. Brown the rabbit pieces for about 3-5 minutes per side until golden brown.
- Remove the rabbit from the pan.
Step 2. Sauté Vegetables and Build the Sauce
- Add celery and onion to the pan and sauté until softened, adding a pinch of salt to release moisture. Deglaze the pan with the remaining browned bits.
- Toast pine nuts briefly in the pan.
- Add tomato paste and caramelize slightly until a coppery aroma appears.
- Add white wine and let it reduce, burning off the alcohol.
- Add dried sage and diced fresh rosemary.
Step 3. Simmer and Thicken
- Add chicken (or vegetable) stock to the pan. Return the rabbit to the pot. Add enough water to come halfway up the rabbit.
- Add olives.
- Cover the pot and simmer for about 30 minutes. Check and uncover for the next half hour to allow the sauce to thicken.
- Continue to cook uncovered for 15-20 minutes, or until the sauce is thick and creamy.
Step 4. Finish and Serve
- Stir in parsley to brighten the flavors.
- Serve hot with crusty bread.
Read more: Comforting Italian White Bean & Sausage Stew Recipe
Tips
- If using wild rabbit, marinate overnight in wine and herbs.
- Farm-raised rabbit tastes like chicken and won’t be stringy if cooked properly.
- Don't over-toast the pine nuts.
- Add olives early to allow their brininess to infuse the sauce.
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I substitute the rabbit with another type of meat?
While rabbit is traditional, you can substitute with chicken thighs or even pork shoulder for a similar result. Adjust cooking time accordingly.
2. What can I do if I don't have dry white wine?
You can omit the wine or substitute with an equal amount of chicken broth. The flavor will be slightly different, but still delicious.
Enjoy your delicious and authentic Ligurian Rabbit Stew! This recipe, while simple, delivers a depth of flavor that will impress your family and friends. Buon appetito!