Coniglio alla sanremese
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| Course | Secondo(Italian course) |
|---|---|
| Place of origin | Italy |
| Region or state | Sanremo,Liguria |
| Associatedcuisine | Italian(Ligurian) |
| Main ingredients | Rabbit meat |
Coniglio alla sanremese[1](Intemelio:conîo â sanremasca)[2]is an Italian recipe based onrabbit,cooked and served with a sauce enriched witholives,walnutsand herbs. It is a traditional dish ofLigurian cuisine,originating in the town ofSanremo;variations of the recipe, under the nameconiglio alla ligure,are spread all overLiguria.[1]
In the main recipe, the rabbit meat issautéedin a pan whereonion,thyme,rosemary,a stalk ofcelery,a few walnuts, a glass ofred wineandTaggiasca olivesare added. Separately, theliverand the head of the rabbit are cooked and pounded to extract the sauce, which can also be used to seasonpasta.[3]
See also
[edit]
References
[edit]- ^abAmparo Machado, Chiara Prete (2015).1001 specialità della cucina italiana da provare almeno una volta nella vita.Newton Compton Editori. p. 353.ISBN978-88-541-8648-4.
- ^"Ricetta Cunìu a-a sanremasca".Ricettepercucinare.com.
- ^Daniela Guaiti (2010).Liguria - La grande cucina regionale italiana.Edizioni Gribaudo. p. 76.ISBN978-88-580-0330-5.