Entree: Italy – Sicily – Coniglio alla Stimpirata (Sicilian braised rabbit in a tangy tomato, olive and caper sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 1 whole rabbit, cut into 8 pieces, approx. 3 lb (1.35 kg) usable
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, thinly sliced, about 6 oz (170 g)
- 3 cloves (9 g) garlic, minced
- 3 anchovy fillets in oil, chopped
- 1 cup (240 ml) dry white wine
- 1/2 cup (120 ml) white wine vinegar
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (75 g) pitted green olives, halved
- 2 tbsp (20 g) capers, rinsed
- 1 fresh rosemary sprig
- 1 bay leaf
- 1/2 tsp (2.5 g) crushed red pepper flakes (optional)
- Salt to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped flat-leaf parsley
- Lemon wedges for serving

Instructions

1. Pat the rabbit pieces dry and season lightly with salt and pepper. Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the rabbit pieces in batches, 4–5 minutes per side, until golden; transfer to a plate.
2. Reduce heat to medium. Add the sliced onion to the pan and cook until softened, about 5 minutes. Stir in the garlic and chopped anchovies and cook 1 minute until fragrant.
3. Deglaze the pan with the white wine, scraping browned bits from the bottom. Reduce by half, about 3 minutes. Add the white wine vinegar and simmer 1 minute.
4. Stir in the crushed tomatoes, olives, capers, rosemary, bay leaf and crushed red pepper. Return the rabbit pieces to the pot, nestling them into the sauce. Add enough water to come halfway up the sides of the rabbit pieces if needed.
5. Bring to a gentle simmer, then cover and cook over low heat for 45–55 minutes, or until the rabbit is very tender and the sauce has thickened. Check occasionally and spoon sauce over the meat; add a splash of water if the sauce becomes too thick.
6. Remove the rosemary sprig and bay leaf. Adjust seasoning with salt and more pepper if needed. Stir in chopped parsley and finish with a squeeze of lemon juice to brighten the flavors.
7. Serve hot with crusty bread, polenta, or boiled potatoes to soak up the sauce and garnish with extra parsley and lemon wedges.