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Coniglio alla Sanremese

Ligurian rabbit meat dish

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Coniglio alla Sanremese

Course	Secondo (Italian course)
Place of origin	Italy
Region or state	Liguria

Coniglio alla Sanremese^[1] (orcunìu a-a sanremasca in dialect^[2]) is a recipe based on rabbit, cooked and served with a sauce enriched with olives, walnuts and herbs.

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]

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