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Coniglio alla Sanremese[1] (or 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.
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| Place of origin | Italy |
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| Region or state | Liguria |
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]
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.