Rabbit alla Stimpirata is a traditional Sicilian main course.

The word stimpirata in Sicilian means “meat flavored with sweet and sour.”

In fact, this recipe uses sugar and vinegar that make this rabbit a real delicacy.

It requires a little patience but is not difficult to prepare 🙂

I wanted to try it for the first time on Sunday and serve it for lunch 😉

There are different versions depending on the area where it is cooked: I wanted to add some cherry tomatoes as well.

I often cook rabbit at home because we like it a lot, and the most prepared versions are the Ligurian and hunter’s style.

These days it’s still hot, and maybe not everyone will want to prepare it, but I recommend trying it anyway because in the end, you will be satisfied 😉

I recommend using rabbit already cut into pieces.

You can also cook it without cherry tomatoes or add bell peppers.

The choice is yours…….

Now get cooking and enjoy your meal 😀

P.S.: I suggest you also try:

Difficulty: Medium
Cost: Economical
Preparation time: 1 Hour
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for Rabbit alla Stimpirata

2.65 lbs rabbit
1 celery stalk
2 carrots
1 clove garlic
1.8 oz white wine vinegar
0.7 oz sugar
3.5 oz pitted green olives
1.8 oz pickled capers
to taste flour
to taste extra virgin olive oil
to taste salt
to taste pepper

Tools

1 Pan
Paper towels
1 Wooden spoon
1 Plate

Steps for Rabbit alla Stimpirata

Wash the rabbit pieces under cold tap water and dry them with kitchen paper towels.
Lightly flour the rabbit pieces and place them in a pan with a little oil.
Brown them until they are slightly golden.
Remove the rabbit pieces from the pan.
In the same pan, add the chopped garlic, carrots, and celery, olives, capers, and cook for about 10 minutes.
If it dries out too much, add a little hot water. Add the rabbit pieces and cherry tomatoes.
Cover with the lid and cook for about 30 minutes.
Add the sugar and vinegar. Stir with a wooden spoon and cook for another 10 minutes or until the sauce has reached your desired consistency. Add salt and pepper to taste.
Serve the Rabbit alla Stimpirata hot.