Sanremasca-style rabbit
Coniglio alla Sanremasca
Rabbit cooked slowly with onion, garlic, thyme, extra virgin olive oil, and white wine until tender and aromatic.
Rabbit Sanremasca style is a meat preparation with a rustic and aromatic character, suitable for a lunch or dinner where you want to bring to the table a main course Hearty and fragrant. The recipe highlights the delicate flavor of the rabbit with a simple sauce of onion, garlic, and thyme, while extra virgin olive oil enhances the cooking and white wine adds freshness and intensity to the sauce. The technique requires two distinct stages: an initial browning and simmering phase, which helps develop aromas and color, followed by a slower, covered cooking. The perfect result is tender meat, accompanied by a reduced but not dry sauce, with distinct herbaceous notes. This recipe is considered a traditional Ligurian dish.
Instructions
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Prepare the aromatic base
Finely chop the onion and place it in a shallow pan with not too high edges together with the clove of garlic and to the sprig of thyme. Pour in the extra virgin olive oil and let it wilt over low heatCook until the onion is soft and lightly browned, without letting it brown or burn: the bottom should be fragrant and evenly heated.
Add the rabbit
Wash the rabbit thoroughly, divide it into pieces and transfer it to the shallow pan on the aromatic background. Salt Add the meat and raise the heat slightly to start cooking. Let the pieces heat evenly, turning them when necessary: ​​the surface should begin to firm up and brown, while the bottom will continue to sizzle without burning.
Deglaze with wine
Halfway through cooking, pour in the two glasses of white wine and raise the heatLet the alcohol partially evaporate, checking that the liquid is bubbling vigorously for a few minutes and that the pungent aroma of the wine has faded. Do not cover during this stage: the simmering should concentrate the stock and leave the rabbit enveloped in a more aromatic sauce.
Complete cooking
Lower the heat and cover the shallow pan Cover. Continue cooking slowly, stirring occasionally to distribute the juices and prevent the meat from sticking. The rabbit is ready when it's fork-tender and the sauce has reduced but is still moist. If the juices are too dry, add a little white wine and, if necessary, a little broth at the end.
Chef's Tips
The editorial staff recommends keeping the flame low after blending, covering the shallow pan and stirring periodically: the rabbit must cook slowly without drying out or sticking.
Ingredients
- Ingredients for 4 people
- 1 rabbit of approximately (2.2 lb) 1 kg
- 1 onion,
- 1 clove of garlic
- 1 sprig of thyme
- 1 glass of extra virgin olive oil 2 glasses of white wine
Can't find it in the US?
- rabbitAsk a butcher
Often sold frozen
Or: Bone-in chicken thighs, with a shorter cooking time
⚠️ Automatic ingredient-based detection. Always check product labels.
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