Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Sweet-and-Sour Rabbit – A Journey Through the Island’s Boldest Flavours
Discover the unique flavour of Sicilian sweet-and-sour rabbit – a tradition rich in aromas, contrasts and vibrant Mediterranean ingredients.
🛒 Ingredients
- ✓ 1.2 kg rabbit, cut into pieces
- ✓ 50 g lardo (or pancetta)
- ✓ 10 small white onions
- ✓ 50 g pitted green olives
- ✓ 50 g pine nuts
- ✓ 2 carrots
- ✓ 1 celery stalk
- ✓ 50 g raisins
- ✓ 50 g caster sugar
- ✓ A handful of parsley
- ✓ 500 ml red wine
- ✓ Thyme
- ✓ Bay leaves
- ✓ Whole cloves
- ✓ Red wine vinegar
- ✓ ½ onion
- ✓ Salt
- ✓ Freshly ground black pepper
- ✓ 1 teaspoon vegetable stock powder
📊 Nutritional Information
Sicilian sweet-and-sour rabbit is a dish that brings together the full richness of the island’s culinary heritage.
Prepared with care in family kitchens across Sicily, it delivers a captivating balance of sweetness and acidity — the unmistakable fragrance of vinegar and sugar wrapped around tender rabbit meat. Each bite recalls Sunday gatherings, village feasts and the timeless tradition of turning simple ingredients into something unforgettable.
Perfect for crisp autumn days, this dish showcases the island’s mastery of bold contrasts and warm, comforting flavours.
👨🍳 Preparation
- 1
Clean and cut the rabbit into pieces. Place it in a large bowl and marinate for three hours with the red wine, half a chopped onion, parsley, chopped carrot and celery, thyme, bay leaves, olives, two cloves, small onions and freshly ground black pepper.
- 2
Render the lardo in a non-stick pot, then add the rabbit — drained from the marinade — along with the vegetables and olives. Moisten with a little of the marinade as you cook, adding more until it is used up.
- 3
Dissolve the stock powder in warm water, pour over the meat, cover and cook over a moderate heat.
- 4
Ten minutes before the end of cooking, caramelise the sugar with a tablespoon of water, add a splash of red wine vinegar and pour the mixture over the rabbit, along with the pine nuts, raisins and the small onions from the marinade.
- 5
Finish cooking uncovered, allow to cool slightly and serve.
💡 Tips and Variations
For an even more Sicilian touch, add toasted almonds at the end. If you prefer a sharper sweet-and-sour flavour, increase the amount of vinegar in the marinade.
📦 Storage
- • Keep in the fridge for up to 2 days.
- • Freeze the cooked dish for up to 1 month.
- • Reheat in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Enjoy with a glass of Nero d’Avola — a structured, harmonious Sicilian red best served at 16–18°C in balloon glasses.
Thank you for exploring this Sicilian classic with me. Prepare it at home and let yourself be carried away by the authentic flavours of the island. Enjoy!
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