Coniglio alla sanremese
 | You can help expand this article with text translated from the corresponding article in Italian. (March 2024) Click [show] for important translation instructions.
|
 | |
| Course | Secondo (Italian course) |
|---|---|
| Place of origin | Italy |
| Region or state | Sanremo, Liguria |
| Associated cuisine | Italian (Ligurian) |
| Main ingredients | Rabbit meat |
Coniglio alla sanremese[1] (Intemelio: conîo â sanremasca)[2] is an Italian recipe based on rabbit, cooked and served with a sauce enriched with olives, walnuts and herbs. It is a traditional dish of Ligurian cuisine, originating in the town of Sanremo; variations of the recipe, under the name coniglio alla ligure, are spread all over Liguria.[1]
In the main recipe, the rabbit meat is sautéed in a pan where onion, thyme, rosemary, a stalk of celery, a few walnuts, a glass of red wine and Taggiasca olives are added. Separately, the liver and the head of the rabbit are cooked and pounded to extract the sauce, which can also be used to season pasta.[3]
See also
[edit]
References
[edit]- ^ a b 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.
- ^ "Ricetta Cunìu a-a sanremasca". Ricettepercucinare.com.
- ^ Daniela Guaiti (2010). Liguria - La grande cucina regionale italiana. Edizioni Gribaudo. p. 76. ISBN 978-88-580-0330-5.