Rabbit and Polenta

Spaghetti with Pesto alla genovese is a beautifully simple recipe from the Liguria region made with basil, pine nuts, salt, parmigiano and pecorino cheese. The freshness of the basil with the taste of the cheese is the key to its success.

Rabbit is a very underrated meat in the UK but is an absolute mainstay in my mum’s kitchen in Oppeano. This particular rabbit dish is also served on special occasions because it just tastes so good. The secret to a tasty rabbit dish is pork belly and a bit of apple on the side. The combination is exquisite. In my opinion, the side dish has to be polenta, again something not so common in the UK. I really recommend polenta as a very healthy alternate carbohydrate to potatoes or rice.

Finally, Tiramisu. What is there to say? This is the national dessert. Ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa. As I said, what else is there to say?

Copyright 2012 Laura Pirani