Let’s Chow!

Last week we came across Cross Creek Farm, producer of herbs, rabbits, chickens, chicken eggs, and other produce in Berkshire, NY. Among those items, we were highly intrigued by its rabbit offering. Oh, yes – this is the white meat that is typically harder to come by and somewhat underrated. Rabbit is a staple in Liguria, the stretch of land commonly known as the “Italian Riviera” (and that was already inspirational for the “Tortellini al Pesto alla Genovese” post just a few weeks ago). People there have farmed rabbits since ancient times, recognizing its healthy properties given by a lean, white meat that matches perfectly the flavors of this coastal area and its blend of thyme, rosemary, olive oil, and pine nuts. So, when we stumbled upon Cross Creek Farm’s rabbits, it was impossible to resist to the temptation of cooking it “alla Ligure” naturalmente!

Coniglio alla Ligure is a warm burst of deep, rich flavor. The wine really gives it a dark and lush finish after a nice simmer — the meat and vegetables become well-infused with the reduced sauce and herbs. The almost-sweetness of the stewed carrots and celery and the fragrance of pignolia are perfectly counter-balanced by the mild bitterness of olive taggiasche. Simply delicious!

• One whole rabbit (about 3 pounds), cut into 12 portions, liver and kidney reserved
• 4-5 teaspoons extra virgin olive oil
• Salt
• 2 garlic cloves, minced
• 1 medium onion, sliced
• 1 carrot, quartered
• 1 stalk celery, quartered
• 3 sprigs each of rosemary and thyme, tied in cooking twine
• 2 bay leaves
• 1 cup red wine (I used a Rossese from Riviera Ligure di Ponente)
• 100 grams olive taggiasche
• 2 tablespoons pignolia
• 1 cup beef broth

Preparation

1. Prepare rabbit and pat dry to ensure browning. Heat olive oil in large dutch oven over medium heat and saute garlic and onions for several minutes until softened.
2. Raise to medium high heat and add rabbit pieces on a single layer until lightly brown, about 3-4 minutes. Lightly salt. Add bouquet of rosemary & thyme, bay leaves, carrot, and celery stalk. Continue to brown rabbit until golden, several more minutes.
3. Add glass of wine and deglaze pan, scraping off brown bits of onion and garlic on the bottom. Let wine reduce until have evaporated.
4. Add olives, pine nuts, and reserved kidney and liver; mix well. Reduce heat to medium low and let simmer for about one hour, adding broth occasionally throughout (about a ladle each time).