Name: Coniglio alla Partuisa (Stewed rabbit from Ragusa)
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper; 2 tbsp chopped flat-leaf parsley; 1 tbsp salted capers, rinsed; 1 rabbit (wild is best), about 1.2 kg, cleaned; flour to dust; 1 celery heart, finely diced; 2 tbsp tomato purée; 2 garlic cloves, finely chopped; 1 onion, finely chopped; 6 tbsp olive oil; 100 ml white wine; 100 g pitted green olives, chopped if large; 4 tbsp white wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Rabbit is popular all over Italy, but the origin of this Sicilian dish lies in the cuisine of Iberia. You can use farmed rabbit, although a wild one would give a better flavour.

Ingredients

1 rabbit (wild is best), about 1.2 kg, cleaned
flour to dust
6 tbsp

Method

Cut the rabbit into chunks, discarding some of the bones, and dust with flour. Heat the olive oil in a pan and fry the rabbit until browned on all sides. Add the onion and garlic, and cook for a few more minutes.

Dilute the tomato puree with about 6 tbsp water and add to the pan with the wine vinegar. Stir, then cook for 15 minutes. Add the olives, wine, celery and capers, and season wi