Top 4 Ligurian Meat Dishes

Coniglio alla ligure or Ligurian-style braised rabbit is an appetizing second course from the Italian region of Liguria. The combination of delicate rabbit flesh, the sweet flavor of the ligurian olives, and the subtle taste of pine nuts creates a truly special dish. Paired with roasted or boiled potatoes, coniglio alla ligure makes a perfect choice for a delicious dinner with family or friends.Expand

A traditional Genovese dish known as cima alla Genovese is actually a meat loaf consisting of a veal breast stuffed with a huge number of ingredients. Here are just some of them: onions, pork fat, ground veal, pistachios, various offal, peas, hard-boiled eggs, carrots, garlic, and crustless white bread. The whole concoction is flavored with spices such as bay leaves, parsley, and black pepper. The dish is a typical representation of the cucina povera, and in the past it was prepared as a frugal way to use leftovers. Today, it is a rare, but very sought after dish that is traditionally served sliced and accompanied by steamed vegetables or salads on the side.Expand

Tomaxelle or tomaselle are traditional Italian veal rolls originating from Liguria. Although there are some variations, the dish is usually made with a combination of veal, garlic, dried mushrooms, eggs, crumb of a bread roll, olive oil, pine nuts, meat stock, grated Parmigiano-Reggiano, nutmeg, butter, white wine, parsley, marjoram, salt, and pepper. The veal is browned in a pan with garlic and olive oil. The meat is chopped and mixed with soaked breadcrumbs, pine nuts, chopped mushrooms, eggs, grated cheese, nutmeg, herbs, salt, and pepper. The filling is spread on slices of veal that are rolled up and closed with toothpicks or twine. The tomaxelle are browned in butter, covered with wine and stock, and simmered over low heat for about twenty minutes. The veal rolls are served hot or at room temperature, usually accompanied by mashed potatoes and peas.Expand

Riso arrosto is a traditional dish originating from Liguria. It consists of baked rice and meat. The dish is made with a combination of Arborio rice, veal, onions, parsley, stock, butter, grated cheese, and meat sauce known as sugo di carne. In order to prepare it, the meat is chopped and cooked with browned onions and parsley. The rice is cooked in sugo di carne that's thinned with a bit of stock, if necessary. The onion and meat mixture is added to the rice with grated Parmigiano-Reggiano cheese. Once cooked, the combination is placed into a buttered baking dish, and it's then baked until a nice crust forms on the exterior. Some sources claim that this is the only traditional Italian rice dish that's cooked in the oven.Expand