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Best Easy Coniglio alla Ligure Recipe

Name: Best Easy Coniglio alla Ligure Recipe
Total time: 60 min
Yield: 210 g
Ingredients: rabbit, cut into serving pieces 2.5 lbs; yellow onion, chopped 1 cup; carrot, diced 0.5 cup; celery, diced 0.5 cup; garlic cloves, minced 4 cloves; pitted black olives 0.75 cup; pine nuts 0.25 cup; fresh rosemary sprig 2 pieces; fresh thyme sprig 2 pieces; extra virgin olive oil 3 tbsp; dry white wine 1 cup; chicken broth 1 cup; sea salt 1.5 tsp; freshly ground black pepper 0.5 tsp

Ligurian rabbit braised with olives, pine nuts, and white wine. This high protein mediterranean family dinner is a lean, fresh carnivore dish from Italy's Riviera coast.

Cook 60 min Difficulty NORMAL 320 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

rabbit, cut into serving pieces 2.5 lbs
yellow onion, chopped 1 cup
carrot, diced 0.5 cup
celery, diced 0.5 cup
garlic cloves, minced 4 cloves
pitted black olives 0.75 cup
pine nuts 0.25 cup
fresh rosemary sprig 2 pieces
fresh thyme sprig 2 pieces

Seasonings/Sauce

extra virgin olive oil 3 tbsp
dry white wine 1 cup
chicken broth 1 cup
sea salt 1.5 tsp
freshly ground black pepper 0.5 tsp

Nutrition summary

Carbohydrates 8 g 10%

Protein 34 g 43%

Fat 12 g 47%

Serving size 210g

Cooking steps

1

Pat rabbit pieces dry with paper towels and season all sides with salt and pepper.
2

Heat olive oil in a large Dutch oven over medium-high heat. Add rabbit pieces; brown for 3–4 minutes per side until golden. Transfer to a plate and keep warm.
3

Lower heat to medium. Add onion, carrot, celery, and garlic. Sauté 5–6 minutes until vegetables are soft and aromatic.
4

Deglaze the pot with white wine, scraping up browned bits. Add rabbit back, pour in chicken broth, add rosemary and thyme. Raise heat to bring to a gentle simmer.
5

Add olives and pine nuts. Cover and braise on low heat for 45–50 minutes, checking occasionally for moisture — add more broth if needed. Remove lid for last 10 minutes to reduce sauce to desired consistency.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Rabbit is the foundation of Coniglio alla Ligure, delivering tender texture and rich, savory flavor, which is enhanced by aromatic vegetables, olives, and pine nuts. The rabbit defines the dish’s identity and sets it apart from other braised meats.

Q. Which ingredient makes the biggest difference in flavor?

Pitted black olives introduce a distinct salty, briny note that lifts the dish, while the pine nuts add delicate sweetness and crunchy texture. Together, they complement the lean rabbit and make the Ligurian character shine.

Q. What heat and timing are crucial during braising?

Maintain a gentle simmer after adding the wine and broth, keeping the heat low to prevent toughening the rabbit. The covered braise for about 45–50 minutes is key for tenderness; remove the lid for the last 10 minutes for sauce reduction.

Q. How do I avoid dry or tough rabbit?

Monitor moisture by checking the pot occasionally. If liquid drops too low, add broth. Overcooking at high heat can dry the meat, so keep braising on low and finish with the lid off briefly for sauce thickening, not rabbit dehydration.

Q. What are the nutrition facts per serving?

Each 210g serving provides approximately 320 kcal, with 34g protein (43% of calories), 8g carbohydrates (10%), and 12g fat (47%). This makes it a lean, high-protein, Mediterranean meal ideal for active lifestyles.

Best Easy Coniglio alla Ligure Recipe

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