Coniglio alla sanremese

You can help expand this article with text translated from the corresponding article in Italian. (March 2024) Click [show] for important translation instructions. View a machine-translated version of the Italian article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Italian Wikipedia article at [[:it:Coniglio alla ligure]]; see its history for attribution. You may also add the template {{Translated|it|Coniglio alla ligure}} to the talk page. For more guidance, see Wikipedia:Translation.

Coniglio alla sanremese

Course	Secondo (Italian course)
Place of origin	Italy
Region or state	Sanremo, Liguria
Associated cuisine	Italian (Ligurian)
Main ingredients	Rabbit meat

Coniglio alla sanremese^[1] (Intemelio: conîo â sanremasca)^[2] is an Italian recipe based on rabbit, cooked and served with a sauce enriched with olives, walnuts and herbs. It is a traditional dish of Ligurian cuisine, originating in the town of Sanremo; variations of the recipe, under the name coniglio alla ligure, are spread all over Liguria.^[1]

In the main recipe, the rabbit meat is sautéed in a pan where onion, thyme, rosemary, a stalk of celery, a few walnuts, a glass of red wine and Taggiasca olives are added. Separately, the liver and the head of the rabbit are cooked and pounded to extract the sauce, which can also be used to season pasta.^[3]