in Italy

Delicious Ligurian rabbit ragout

updated

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Ingredients for 2 servings:

  • 400 g rabbit, I like to use fillet
  • 100 g Celery, cut into small cubes
  • 50 g olives, black (preferably those that are dry in the jar)
  • 50 g green olives, pitted
  • 10 cherry tomatoes, halved
  • 1 onion(s)
  • 3 anchovy fillets, in oil
  • Parsley
  • white wine
  • Olive oil, good
  • salt and pepper
  • 100 g zucchini, if you like

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a recipe from an Italian holiday

Sear the rabbit pieces in olive oil, season with salt and pepper, and keep warm. Sauté the chopped onion with the finely diced celery, then dissolve the anchovy fillets in the olives, sliced ​​zucchini, and rabbit. Deglaze with white wine, cover, and simmer for about 20-30 minutes. Then add the halved cherry tomatoes and plenty of parsley, and simmer for a while longer. Delicious with homemade focaccia or piadina; I’ll post recipes soon. The whole recipe is also delicious with chicken, but don’t simmer for as long.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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