Rabbit A stimpirata

The rabbit '"a stimpirata" is a rabbit with a sweet and sour cooking typical of Sicilian country cooking. With a slow marinade the rabbit soaks the taste of red wine and onion and then when it is cooked with bay leaves, pine nuts, raisins, olives and capers turns into a tasty and elegant dish.

recipe given by our chef at .

ricetta immagine


1.5 kg of rabbit clean and in pieces
2 onions (300 g)
250 g red wine
150 g celery
80 g lardo (bacon fat)
50 g pine nuts
50 g raisins
15 pitted green olives
bay leaves
white flour
granulated sugar
White wine vinegar
Extra virgin olive oil
Black pepper in grains

These ingredients are able to feed:  5-6persons


The first thing to do is to prepare the marinade. Boil for a few minutes the red wine with a thinly sliced onion, a bay leaf, a tablespoon of salt and a few grains of black pepper. In the meantime wash the rabbit, dry it and put it in a large dish. When the marinade is ready and warmed sprinkle it on the rabbit and marinate the meat for at least 6 hours in the refrigerator covered with a lid or cling film.
After the marinade drain the rabbit from it, cleaning it from any pieces of onion remained attached.
Flour the pieces of rabbit and fry them in a little olive oil to brown them outside. Prepare a mix with the bacon and a chopped onion, fry it in a pan (preferably earthenware) together with the celery cut into slices, olives, capers (ten), pine nuts, raisins, and two bay leaves.
When the onion is softened put the rabbit pieces in the casserole so that they are arranged in a single layer. Add salt, pepper them with freshly ground pepper, sprinkle over a tablespoon of sugar, 6 tablespoons of vinegar, a spoonful of warm water, cover with a lid and cook over low heat for 30-40 minutes moving the rabbit pieces often. When the liquids are absorbed you should have obtained a thick cooking juices.
it is time to serve the rabbit 'a stimpirata'.

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