Coniglio alla Ligure con Olive e Pinoli
Liguria — coastal and inland Liguria, Genoa and Imperia provinces
Rabbit braised in the Ligurian style with Taggiasca olives, pine nuts, and white wine — a preparation that distils the Ligurian coast's signature flavour combination into a single braise. The rabbit is jointed, floured, and browned, then braised with white wine, Taggiasca olives (the small, mild, dark olive specific to Liguria), pine nuts, rosemary, and sage. The olives dissolve slightly into the braise, contributing brine and sweetness; the pine nuts toast in the fat and provide crunch; the white wine provides the acidic base. Simple, restrained, and complete.