Ligurian rabbit legs with potatoes
Published on 19 March 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR 2 PEOPLE
2 rabbit legs
1 shallot or onion
1 garlic clove
50 g Taggiasca olives
2 tablespoons pine nuts
Half a glass red wine
1 bay leaf
1 thyme sprig
1 rosemary sprig
Salt
Stock
Extra virgin olive oil
I gently fry finely chopped garlic and shallot or onion in 4 or 5 tablespoons oil.
I add rabbit, bay, thyme and rosemary.
I thoroughly brown all sides, add wine and let evaporate.
I add olives, pine nuts and little salt.
I add stock.
I cover and cook about 1 hour, adding stock if needed.
Meanwhile, I peel 3 potatoes, microwave to parboil for 5/6 minutes, drain and add to rabbit for another 10 minutes.
Meat should be tender and easily leave the bones. Excellent with polenta too.
2 rabbit legs
1 shallot or onion
1 garlic clove
50 g Taggiasca olives
2 tablespoons pine nuts
Half a glass red wine
1 bay leaf
1 thyme sprig
1 rosemary sprig
Salt
Stock
Extra virgin olive oil
I gently fry finely chopped garlic and shallot or onion in 4 or 5 tablespoons oil.
I add rabbit, bay, thyme and rosemary.
I thoroughly brown all sides, add wine and let evaporate.
I add olives, pine nuts and little salt.
I add stock.
I cover and cook about 1 hour, adding stock if needed.
Meanwhile, I peel 3 potatoes, microwave to parboil for 5/6 minutes, drain and add to rabbit for another 10 minutes.
Meat should be tender and easily leave the bones. Excellent with polenta too.
Original source: https://incucinaconlilly.com/2014/03/19/cosce-di-coniglio-alla-ligure-con-patate/
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