Coniglio alla stimpirata – Sicilian sweet and sour rabbit
This Sicilian sweet and sour rabbit recipe (coniglio alla stimpirata in Italian) is enjoyed across the island, often served at room temperature when the weather’s particularly warm. The vinegar and sugar dressing adds an incredible amount of flavour to the rabbit – although you can swap this out for chicken or fish if you like.
Coniglio alla stimpirata is a sweet and sour dish whose popularity reaches all corners of Sicily. Its distinctive flavour results from the combination of vinegar and fresh herbs, which, together, create an intense cocktail that is at once fresh and pleasantly pungent, and which is best enjoyed at room temperature. Rabbit is the most common meat to cook alla stimpirata –– from stemperare, which means to temper or to tone down. However, this same recipe works well with chicken or white fish, too. As for the vegetables, you can add or remove as you please. For example, courgettes can be added instead of peppers, while the potatoes could be left out to make the dish a tad lighter.
Ingredients
Metric
Imperial
Coniglio alla stimpirata
- 1kg rabbit, cut into 6 pieces
- white wine vinegar, as needed
- 4 tbsp of extra virgin olive oil
- 2 garlic cloves, peeled and crushed
- 1 dried chilli
- 1 bay leaf
- 2 carrots, peeled and diced
- 3 celery sticks, trimmed and sliced
- 1 large onion, peeled and chopped
- 1 medium potato, peeled and diced
- 1 red pepper, topped, seeded and cut into strips
- 1 yellow pepper, topped, seeed and cut into strips
- 60g of pitted green olives
- 1 tbsp of capers
- 50g of caster sugar
- fine sea salt
- freshly ground black pepper
- fresh mint leaves, as needed
Method
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