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Rabbit in sour Sicilian

Traditional Easter recipe

by Ada Parisi
5 min read
Coniglio in agrodolce alla siciliana con carciofi

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 tomatoes. 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 as the SARDINIAN RABBIT , the RED WINE RABBIT or the Rollo’ SICILIAN-STYLE STUFFED 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.

On my YouTube channel also find the VIDEO TUTORIAL FOR CLEAN ARTICHOKES perfectly. Do not forget to have a look at all my RECIPES WITH ARTICHOKES Since we are in season! Have a good day!


Coniglio in agrodolce alla siciliana con carciofi


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


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

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 a little extra virgin olive oil in a large saucepan and sauté the rabbit well until golden browned from all over. 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: clean them by eliminating 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. It is a dish that you also eat cold. Bon appétit!


MATCHING: 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.

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Claudia November 12, 2013 - 08:48

Ada Bonjour!
Did yesterday for dinner…..
I wish you a good day!!!

Sicilians creative in the kitchen November 12, 2013 - 10:05

Claudia! You were nominated ' followers that gives me more satisfaction '! You make me start the day right, a warm greeting, ADA

Claudia November 12, 2013 - 11:34

that honor!!! Thanks!!!!
But it's not because of me if your recipes are all good!!!
I then…Ça va sans dire … the success is guaranteed!!!
A hug!!!

Mgiò June 28, 2013 - 20:12

Successful dish!!!! 🙂
Thanks 1000 !!!!

Sicilians creative in the kitchen June 28, 2013 - 23:01

You make me really happy! My weekend will now be perfect though pulls the Mistral!!!

Mgiò June 26, 2013 - 10:23

That goodness!!!!!
I will prepare , tomorrow , for the family

Sicilians creative in the kitchen June 26, 2013 - 13:11

I'm glad! Let me know if you enjoyed!

conunpocodizucchero.it March 12, 2013 - 22:55

the sweet and sour sauce is one of those words that makes me mouth water just pronounce it! 🙂 in bocca al lupo! Kisses kisses

fratelli_ai_fornelli March 12, 2013 - 22:57

Hi Elena!!! Another aspect of your creations Superfine, the rabbit is good but not ' Ethereal’ as your desserts…a little Kiss Ada

Karin I.S. In. Frauenfeld March 12, 2013 - 20:25

Hello Ada, I'm Happy to share my Liebster Award with you and a few others. Please read & collect it from my blog http://karinisafrauenfeld.blogspot.de/ and share them with your blogger friends 🙂

fratelli_ai_fornelli March 12, 2013 - 22:33

Hi Karin!!! Thanks you for appreciating my blog … I'll be right by you and a great, big Hello!

Not Only Sugar March 12, 2013 - 12:53

This rabbit is really inviting..

Not Only Sugar

fratelli_ai_fornelli March 12, 2013 - 12:53

Thanks!!! Welcome to our blog, Thanks for visiting!!!

Luisella March 12, 2013 - 12:38

Wow Ada that steal, I ate years ago in those of Palermo and is a treat =)

fratelli_ai_fornelli March 12, 2013 - 12:54

Hi dear, It is yummy…my recipe is family, Let me know if you like. A big kiss.

Valentina March 12, 2013 - 11:36

but that goodness!!!!
This recipe would be perfect for my contest, You should attend!

fratelli_ai_fornelli March 12, 2013 - 12:22

Hello!! Now I see your site and your contest! Thank you very much, ADA


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