Ligurian-Style Rabbit with Taggiasche Olives

Method

1. Prepare the rabbit: cut it into pieces, remove the innards, separate the liver and kidneys. Remove excess fat.
2. Finely chop the spring onion or white onion.
3. Slice the fresh garlic cloves.
4. In a pan, heat a drizzle of olive oil and gently sauté the onion and garlic until softened. Do not burn.
5. In a separate pan, heat more olive oil and brown the rabbit pieces on all sides until golden.
6. Transfer the browned rabbit to the pan with the sautéed onion and garlic.
7. Add fresh rosemary, thyme sprigs, and bay leaves. Stir to coat.
8. Increase heat and deglaze with a generous glass of red wine (preferably Rossese di Dolceacqua or another good red wine).
9. As the wine evaporates, add a little meat broth or water to keep the sauce moist.
10. Add the Taggiasche olives and pine nuts.
11. Season with salt and freshly ground black pepper.
12. Cover and let cook over low heat for about 30 minutes.
13. After about 20 minutes of cooking, add the chopped liver and kidneys. Continue cooking for another 30 minutes (total cooking time about 50-60 minutes).
14. Meanwhile, toast slices of bread in a pan with a drizzle of olive oil until golden on both sides.
15. Once the rabbit is tender and the sauce is thickened, remove from heat.
16. Serve the rabbit with the sauce and toasted bread.