Coniglio alla San Ramese (rabbit or chicken with rosemary and olives) - Liguria
There are many traditional Ligurian recipes for rabbit similar to the one below although I use the more readily available chicken instead of rabbit. The dish does not suffer for the substitution however. Either thighs or breasts can be used or a combination of the two. Typical seasonings for this dish in Liguria include thyme, rosemary, garlic, onion, olives, red or white wine, sage, tomato, bay leaf, rosemary and of course, olive oil. This dish is lovely served with roast potatoes, polenta or fries.
Author: Woo Wei-Duan
Recipe type: Main Course (Secondo)
- 1.25 kilos rabbit or chicken, rinsed and cut into 3 cm cubes
- 60 ml extra-virgin olive oil
- 1 small onion, peeled, ends removed and finely sliced
- 40 grams pine nuts
- 1 branch of rosemary, rinsed and dried
- 1 garlic clove, skin removed and finely chopped
- white wine as needed
- 25 small black olives in brine (preferably taggiasca), drained and pitted
- sea salt
- black pepper, freshly ground
- Chop the rosemary, pine nuts and garlic together.
- Place the olive oil and the onion into a frying pan and heat over medium heat.
- After 5 to 7 minutes when the onions are soft and golden, add the rabbit or chicken.
- Add the rosemary mixture and stir, cooking until the meat is cooked through, 5 to 7 minutes. If the garlic or onion is browning too much, add a splash of white wine to keep it from burning.
- When finished, stir in the olives and serve.