Tonight I leave you this recipe, dear to me, because as a child, my grandmother or my mother prepared the rabbit to the pan (even clay) with Ligurian olives (even when we lived in California). So we say this that is the dish that I can perhaps be described as that of the family ..
Incidentally, last Christmas, my friend Christine gave me a "pot" to buy their olives in Arma di Taggia, just waiting to be used in a recipe like this!
But we also see some information that I found on the web, for these olives:
's oil Taggiasca cultivardi olive tree is a typical Ligurian Riviera.
is so called because it came at Taggerty, brought by monks from the island of St. Columban monastery of Lerins. Taggiasca grafts were taken over the centuries in Italy, although the cultivation maggiore sia sempre rimasta nella provincia di Imperia, ed oggi risulta essere una delle più rinomate olive per produzione di olio extravergine, ed una delle migliori olive da mensa, poiché il frutto, nonostante le ridotte dimensioni, è molto gustoso.
Il frutto, di forma ovoidale, produce un olio di colore giallo (giallo-verde nel Savonese), dal odore di fruttato maturo e sapore anche fruttato con sensazione decisa di dolce. Dal 1997è stato istituita la denominazione di origine protetta legata ad un olio extravergine di oliva.
Si utilizza in gastronomia in molti dei piatti liguri a base sia di carne che di pesce, in particolare gli umidi. Tra questi, i più conosciuti: coniglio Ligurian stewed (or San Remo), lamb with olives, roast beef sauce, olives, salt cod to the Levant, cappunadda, olives in brine.
My recipe is not that of the Ligurian rabbit, but I think you'll like it too!
INGREDIENTS:
1 rabbit (about 1 kg and 600 g) -1 small onion - 1 cup white wine - lemon - Ligurian olives - olive oil - salt - 2 sprigs of rosemary
PREPARATION: Wash the rabbit
, dry and cut into pieces (or the butcher to do it). In a saucepan (I used in the porcelain that I got my husband) do the onion, finely chopped with a little oil. Add the rabbit pieces (reserving the liver, heart, etc. ..) and brown well. Add the wine and let it evaporate, salt and cook for about three quarters of an hour. Then add the rosemary, lemon juice and black olives, and finish cooking.
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