Coniglio alla Ligure (Ligurian Rabbit with Olives and Pine Nuts)
Rabbit braised slowly with rosemary, white wine, black olives and pine nuts, the way it is cooked in the hills above Genoa.
- Time1 hr 45
- LevelMedium
- Costabout £1.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the rabbit with the salt and pepper. Heat the oil in a large casserole over a medium-high heat and brown the pieces for 8 minutes, turning, until golden all over. Lift out onto a plate.
8 min - 2
Add the onion to the pot and cook for 6 minutes until soft. Add the garlic, rosemary and bay leaves for 1 minute.
6 min - 3
Pour in the wine and let it bubble for 3 minutes, scraping up the brown bits.
3 min - 4
Return the rabbit to the pot with the water. Cover and simmer very gently for 1 hour, turning the pieces once, until the meat is tender and nearly falling from the bone. If using chicken, cook for 35 minutes.
60 min - 5
Toast the pine nuts in a dry pan for 2 minutes until golden. Stir the olives, pine nuts and lemon zest into the pot and cook uncovered for 10 minutes so the sauce reduces.
10 min - 6
Serve with potatoes or crusty bread to mop up the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
