Italian · Liguria · main

Coniglio con Olive Taggiasche

Coniglio con Olive Taggiasche reads umami 8.1, salinity 6.5 and richness 6.1 on Palate's 0–10 flavor X-ray — a Italian · Liguria main, about 1 hr 16 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.2 / 10
• Sweet & Fruity — 1.4 / 10
• Sour & Bright — 2.1 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 7.4 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 8.1 · Salinity 6.5 · Richness 6.1 · Nutty 4.3 · Allium 3.7 · Herbaceous 3.3 · Funk & Ferment 3.1 · Bitterness 1.9 · Sourness 1.8 · Marine & Briny 1.8 · Warm Spice 1.7 · Floral 1.6 · Earthy 1.6 · Sweetness 1.2 · Fruity 0.8 · Citrus 0.8 · Heat 0.6

What's in it (12)

• rabbit — 1400 g
• nicoise olives — 100 g
• pine nuts — 30 g
• rosemary — 2 g
• thyme — 2 g
• bay leaf — 1 g
• garlic — 9 g
• rossese wine — 250 g
• extra virgin olive oil — 55 g
• chicken stock — 150 g
• salt — 7 g
• freshly ground black pepper — 4 g

Time & effort: about 1 hr 16 min (1 hr 14 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 20.7 kcal, 0.5 g protein, 1.8 g fat, 1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Taggiasca olives are small, brown-purple, sweet and low in bitterness, grown along the Riviera di Ponente, and they are the flavour of this dish; Kalamata or Spanish green olives will bully it. Buy them in brine with the stones still in, which keeps them intact through the cooking, and warn whoever is eating.
2. Dry the rabbit pieces thoroughly and season with the salt and pepper. Heat the olive oil in a wide heavy pan and brown the rabbit in two batches over medium-high heat, 8 minutes a batch, until every piece is a good even gold. Rabbit browns fast and dries out faster; do not push past colour.
3. Lower the heat, add the crushed garlic, rosemary, thyme and bay to the pan and cook 2 minutes, until the herbs crackle and perfume the oil.
4. Return all the rabbit, pour in the wine and let it bubble 5 minutes until the raw alcohol has burnt off and the pan smells of wine rather than spirit.
5. Add the stock, olives and pine nuts, cover, and cook at a bare simmer for 40 to 45 minutes, turning the pieces twice. The saddle pieces will be done first, at about 30 minutes; lift them out and keep them warm if the legs need longer. The meat is ready when it pulls from the bone but still holds together.
6. Chop the reserved liver and kidneys finely and stir them into the sauce for the last 3 minutes. They dissolve and thicken it, which is the old Ligurian way of binding the sauce without flour.
7. Uncover, raise the heat and reduce for 4 to 5 minutes until the sauce is glossy and just coats the rabbit. Fish out the woody herb stalks and serve with bread or plain boiled potatoes.
8. Substitutions: Vermentino white wine can stand in for the Rossese wine.

Dishes with a similar flavor shape

• Potstickers (锅贴) — Chinese
• Chicken Fried Rice — Chinese-American
• Spinach and Four-Cheese Stuffed Shells — Italian-American
• Torta Pasqualina — Italian · Liguria
• Chicken Parmesan Skillet with Garlic Bread Croutons — Italian-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.