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https://www.raiplay.it/programmi/esem... - Ivano Ricchebono prepares a dish from the best Ligurian culinary tradition. Here is Ligurian rabbit. Ingredients: 1 rabbit in pieces, 1 onion, 1 carrot, 1 celery stalk, 1 sprig of parsley, bay leaves, 1 glass of white wine, 100 g green olives, 50 g pine nuts, 100 g Taggiasca olives, extra virgin olive oil, 50 g butter, meat broth, 4 potatoes, oil for frying. Procedure: Peel the potatoes, cut them into sticks with the mandolin and plunge them into cold water for a few minutes. Drain them and dry them well. Heat the oil for frying and, when it is very hot, plunge the potatoes. Let them fry until golden brown, drain on absorbent paper. In a blender, add the celery, carrot, onion, and parsley and chop finely. Brown in a pan with a knob of butter, a drizzle of oil, and a bay leaf. Cut the rabbit into pieces, wash it with water and vinegar (we can skip this) and cook it in the pan with the soffritto. Let it brown well on all sides, then add the white wine and let it evaporate well. Add the broth, cover and cook for 30-40 minutes, over a moderate heat, adding meat broth when necessary. Chop the pitted green olives together with the pine nuts with a knife. Add the chopped ingredients to the rabbit, almost at the end of cooking. Add the Taggiasca olives and let it flavor for a few more minutes.