Sweet and sour rabbit with artichokes: today a classic second plate of Sicilian cuisine, I cook often and love much. The rabbit is a versatile white meat, that in Sicily we use tasteless and season with the base of the fried eggplant caponata: Onion, celery, green olives in brine, capers and tomato. In season, we add the artichokes, which give the sweet and sour rabbit a particular sprint, even if you can prepare the dish quietly without. If you like the rabbit, dates also a look at all my RECIPES WITH THE RABBIT.
The white rabbit meat is enhanced dall'agrodolce: is a dish served at room temperature or barely warm, never hot, to best enjoy the combination of the flavors. I suggest you, Indeed, to prepare a day in advance: It will be much good.
The bittersweet, traditionally composed of red or white wine vinegar and sugar, It is one of the characteristics of the Sicilian cuisine, starting with the EGGPLANT CAPONATA and it is present in numerous recipes. If you like, you can browse through all my RECIPES SOUR.
RABBIT WITH SOUR ARTICHOKES (Sicilian recipe)Print This
- a rabbit torn to pieces not too small
- a red onion, preferably of Tropea
- 3 sticks of celery
- 20 green olives in brine
- a generous handful of capers
- 400 grams of chopped tomatoes into small pieces
- extra virgin olive oil as required
- salt and pepper
- 4 artichokes (in season)
- half a cup of red wine vinegar
- a tablespoon of sugar
To prepare the sweet and sour rabbit Sicilian, peel and wash the onion, then cut into thin slices. Clean the celery and cut into pieces.
Wash and dry the rabbit, removing any residual hair and pieces of bone. Put in a saucepan a little’ extra virgin olive oil and sauté the rabbit doing well until golden brown on every side. Put the rabbit from.
Throw the oil in which you fry the rabbit and, in the same Pan, put another drop of oil and a little water and, When cold, add the onion and celery. Stew the vegetables, stirring often: When the celery will be translucent, add the capers, home made olives into small pieces and the chopped tomatoes. Bake 10 minutes and put everything in a bowl.
Place the rabbit pieces in the Pan and pour over the dressing. Season with salt and pepper, join a glass of vegetable broth or hot water and cook covered for forty minutes at medium heat.
If you want to add the artichokes sweet and sour rabbit Sicilian, It is the moment: wipe removing the outer leaves and the end of the stem, cut hearts in half and eliminate the internal beard, then cut into quarters and place them on rabbit. Cook the artichokes and rabbit for another 10 minutes. The artichokes must remain crunchy.
Mix in a glass vinegar with sugar until dissolved sake. When the rabbit is cooked and even the crispy artichokes, raise the heat and pour the vinegar: to blend and cook uncovered for another 10 minutes. Serve the sweet and sour rabbit with artichokes Sicilian lukewarm or, better yet, at room temperature. Is’ a plate that you eat too cold. Bon appétit!
THE PAIRING: with a sweet and sour dish we suggest, as with the caponata given the presence of sugar-vinegar combination, a cellar Lacrima Christi Villa Dora, the ' Gelsonero ', Red-bodied with ripe fruit and good length.