Description
A traditional Ligurian dish featuring stuffed rabbit with herbs and local ingredients.
Ingredients
Scale
- 1 whole rabbit (about 1.5 kg)
- 100g breadcrumbs
- 50g pine nuts
- 50g raisins
- 1 garlic clove, minced
- 1 tbsp chopped parsley
- 1 tbsp chopped rosemary
- 1 tbsp chopped sage
- 2 tbsp olive oil
- Salt and pepper to taste
- 100ml white wine
Instructions
- Preheat the oven to 180°C.
- Clean and butterfly the rabbit, then lay it flat.
- Mix breadcrumbs, pine nuts, raisins, garlic, parsley, rosemary, sage, salt, and pepper.
- Spread the mixture evenly over the rabbit and roll it tightly.
- Secure with kitchen twine.
- Heat olive oil in a pan and brown the rabbit on all sides.
- Transfer to a baking dish, add white wine, and roast for 45 minutes.
- Let rest for 10 minutes before slicing.
Notes
- Soak raisins in warm water for 10 minutes before use for extra softness.
- Use a meat thermometer to ensure the rabbit reaches 70°C internally.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: stuffed rabbit, Ligurian recipe, Italian cuisine