Coniglio in Agrodolce (Sicilia)

Rabbit With Sour Sweet Sauce

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

These sour-sweet sauces, as well as aspic dishes, are very typical of Sicilian cooking. For this dish, the rabbit is divided in joints and cooked in a saucepan or in an earthenware casserole, in ½ pint of wine vinegar, 1 gill of tomato pulp (see page 135), with 2 or 3 sticks of celery, chopped olives, capers, 3 or 4 tablespoons of sugar and a little salt. It is stewed slowly for about 1½ hours, or till quite tender.