Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Sweet-and-Sour Rabbit (Stimpirata) – A Classic Country Dish
Discover Sicilian sweet-and-sour rabbit — a rustic yet refined dish made with vinegar, honey and capers, a true expression of the island’s countryside cooking.
🛒 Ingredients
- ✓ 1 rabbit (1.5–2 kg)
- ✓ 100 g plain flour
- ✓ 1 white onion
- ✓ 1 celery stick
- ✓ 2 carrots
- ✓ 300 g pitted green olives
- ✓ 1 tbsp capers
- ✓ 50 g sultanas
- ✓ 2 mint leaves
- ✓ 1 tbsp honey
- ✓ 1 bay leaf
- ✓ 40 g pine nuts
- ✓ 1 glass dry white wine
- ✓ 100 ml white wine vinegar
- ✓ Vegetable stock, as needed
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
If you love dishes with bold yet beautifully balanced flavours, Sicilian sweet-and-sour rabbit — known locally as cunigghiu â stimpirata — is one you must try. This traditional recipe reflects centuries of countryside cooking, where the sweetness of honey and sultanas meets the sharp, fragrant note of white wine vinegar.
With olives, capers, pine nuts and fresh mint bringing unmistakably Mediterranean character, this is a dish that tells the story of Sicily in every bite.
👨🍳 Preparation
- 1
Rinse and pat the rabbit dry, then cut into pieces and dust lightly with flour.
- 2
Heat the oil in a large casserole and brown the rabbit on all sides until golden.
- 3
Deglaze with the white wine and let it evaporate, then transfer the meat to a bowl.
- 4
In the same pan, sauté the chopped onion, celery and carrots in a little oil.
- 5
Add the olives, capers, sultanas, pine nuts and mint leaves, stirring well.
- 6
Return the rabbit to the casserole, then add the honey, bay leaf, vinegar and a generous twist of black pepper.
- 7
Continue cooking for about 30 minutes over a medium heat, adding vegetable stock if needed.
- 8
Allow the dish to rest for at least 12 hours before serving — this is essential for the flavours to mellow and blend beautifully.
💡 Tips and Variations
For a deeper flavour, use red wine vinegar or add a few black olives. You can also replace the honey with a teaspoon of brown sugar for a gentler sweet-and-sour profile.
📦 Storage
- • Store in the fridge for up to 2 days in an airtight container.
- • Reheat gently over a low heat before serving.
- • Freeze for up to 2 months to preserve the flavour.
- • For best results, serve the day after cooking — the flavours are even better.
🍷 Pairing
Serve Sicilian sweet-and-sour rabbit with a glass of Menfi Bonera Riserva, an elegant Sicilian red with warm spice notes that complement the dish’s sweet-and-sour character perfectly.
You’ve just prepared one of Sicily’s most emblematic dishes — a celebration of the island’s love for sweet-and-sour flavours and its rich rural heritage. Take your time, enjoy every mouthful, and let this beautiful recipe carry you straight to Sicily.
Rate this recipe
Click or tap the stars to rate
Potrebbero interessarti anche:
-
Sicilian Sweet-and-Sour Rabbit – A Journey Through the Island’s Boldest Flavours Meat Main Courses Main CoursesDiscover the unique flavour of Sicilian sweet-and-sour rabbit – a tradition rich in aromas, contrasts and vibrant Mediterranean ingredients.
-
Mutton in White Sauce: A Gentle, Comforting Sicilian Classic Main Courses Meat Main CoursesDiscover this slow-cooked Sicilian mutton in white sauce - tender, aromatic and perfect for cosy suppers and special occasions.
-
Sicilian Hunter’s Rabbit – Rustic, Rich and Full of Tradition Meat Main Courses Main CoursesDiscover this deeply flavourful Sicilian hunter’s rabbit — a cosy, aromatic classic made with tender rabbit, herbs, wine and a slow-simmered tomato sauce.
-
Mutton Stew with Potatoes: A Hearty Sicilian Comfort Dish Main Courses Meat Main CoursesA rich and warming Sicilian mutton stew with potatoes - rustic, flavourful and perfect for cold evenings.
-
Sicilian Lamb Stew in Rich Tomato and Red Wine Sauce Easter Recipes Meat Main Courses Main CoursesA slow-cooked Sicilian lamb stew simmered in tomato, red wine and bay leaves - a beloved Easter classic bursting with depth and tradition.