Unlike most recipes that use white wine, this rabbit Sicilian-style is made with red wine. It features the sweet and sour seasoning of caponata. De-li-cious!
Peel and slice the onion or green onions. Pour the oil into a skillet, heat over medium heat, and sauté the onions until they are nicely browned.
Put the flour in a plastic or paper bag, add the pieces of rabbit, and shake well to coat them in flour. Pat the pieces of rabbit before adding them to the onions. Brown them by turning them in all directions.
Cover with wine, add bay leaf and rosemary. Season generously with salt and pepper, cover, and let simmer for 30 minutes. Toast the pine nuts in a non-stick pan. Chop the olives.
Discover the pan, add the olives, raisins, sugar, and vinegar. Increase the heat slightly and let the sauce reduce for 4 to 5 minutes.
Finally, add the pine nuts at the last moment. Serve with fresh pasta, fregula, rice, or even steamed cauliflower.
0 servings
4
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