Thursday, 30 September 2010

GOURMET WORDS FROM THE ITALIAN RIVIERA:CONIGLIO ALLA LIGURE (RABBIT CASSEROLE)

Coniglio alla ligure features among Liguria’s most popular preparations: recipes (and ingredients) multiply throughout the region, from the imperiese to the province of Genoa.
Rabbit (cut into chunks) is accompanied by a host of co-stars: extra virgin olive oil, dry white wine (but the ponente prefers red Rossese), garlic (connoisseurs opt for aglio di Vessalico), olives (the one and only taggiasca cultivar), pine nuts, aromatic herbs and – if you want to go philological – the rabbit’s liver, appropriately browned.
As for sidings, polenta is a suitable choice.
Coniglio alla ligure is also known as coniglio “alla carlona” i.e. “fast and simple” - a reminiscence of Emperor Charlemagne’s (the original re carlone, Carlo is the Italian for Charles) no fuss brisk attitude.
Wine pairings: red, try DOC Valpocevera Rosso.

A presto e buon appetito!

Luisa Puppo
Ligucibario

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