Coniglio alla Sanremese
Region or stateLiguria

Rabbit alla Sanremese (or rabbit alla sanremasca,[1] Cunìu a-a sanremasca in dialect[2]) is a recipe based on rabbit, cooked and served with a sauce enriched with olives, walnuts and herbs.

Its a traditional dish of Ligurian cuisine.

The rabbit meat is "al salto" in a pan where onion, thyme, rosemary, a stalk of celery, a few walnuts, a glass of red wine and taggiasche olives are added. Separately, the liver and the head of the rabbit are cooked and pounded to extract the sauce.

The sauce can also be used to season pasta.[3]

With some variations the recipe is spread all over Liguria and is called Coniglio alla ligure.[1]

See also

  • Coniglio all'ischitana

Note

  1. 1 2 Amparo Machado, Chiara Prete (2015). 1001 specialità della cucina italiana da provare almeno una volta nella vita. Newton Compton Editori. p. 353. ISBN 978-88-541-8648-4.
  2. ↑ "Ricetta Cunìu a-a sanremasca". Ricettepercucinare.com.
  3. ↑ Daniela Guaiti (2010). Liguria - La grande cucina regionale italiana. Edizioni Gribaudo. p. 76. ISBN 978-88-580-0330-5.
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