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Pureéd Rabbit Livers

It’s an old time, secret family recipe and I took an oath not to reveal the ingredients, but I can show a couple of photos and give just a sketchy description.

Essentially, you cut up a rabbit, brown the chunks, simmer them in all the right liquids* with all the right seasonings* ’til the meat is tender*.

In the meantime, you take a big fistful of raw rabbit livers and pureé them with all the appropriate Italian ingredients* until you’ve got a smooth, pink slurry.

When the meat chunks are done just right*, and with the heat OFF, pour the rabbit liver slurry into the pan with the meat and stir it all around. The remaining heat in the pan and in the meat will “cook” the liver “enough”. The liver will actually coagulate rather than remain saucy.

Scoop up some of the thickened “sauce” and serve it over fresh tagliatelle pasta. It’s appropriate to eat the chunks of rabbit with your hands.

If you’re a fan of liver, this is fabulous! If not, well…

I’m grateful to chef Sandro, in Sanremo, for preparing this for me and letting me watch and take notes!

*If you’ve had enough experience in the kitchen, you can use your imagination to figure out what these things MIGHT be.

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