Sweet and sour rabbit
The contrast between salty capers and olives and the sweet taste of the sugar and vinegar give this dish, typical of the island’s inland areas, a very unique flavour.
6
Difficulty
medium
medium
Ingredienti
- one rabbit
- 300 g celery (hearts only)
- 100 g green olives
- 1 handful of pickled capers
- 1 onion
- 1/3 cup red wine vinegar
- extra virgin olive oil
- 1 tbsp sugar
- 1 and ½ tbsp tomato paste
- salt and pepper
- flour
Preparazione
Clean the rabbit, wash and cut into pieces. Flour the meat and in the meantime heat the oil and sauté the scallion. Brown the meat for a few minutes. Add the vinegar, sugar, salt and pepper. Then cover and allow to simmer. Dilute the tomato paste in a few spoonfuls of water. Add the diluted paste, olives and capers (previously rinsed thoroughly and squeezed) and cook for about 1 ½ hours.
