STIFADO, which has its origins on Corfu, is an intensely flavored stew, usually of rabbit or hare, cooked slowly in both sweet and dry red wine with tomatoes and pearl onions. Seasoned with bay leaves, cinnamon, cloves and allspice, the fragrant stew can be served over homemade egg noodles, Pasta Squares, fettuccine or tagliatelle. It is also good with mashed potatoes or Polenta with Currants and Onions.
This recipe is adapted from
Season the rabbit pieces on all sides with salt and pepper. Heat
Add the remaining
Add the chopped tomatoes to the pot and stir to combine, then return the rabbit to the pot with any juices from the platter, pour in the stock and season lightly with salt and pepper. Add the bouquet garni and bring to a boil. Cover, place the pot in the oven and
Meanwhile, melt 1 teaspoon of the butter in a medium skillet, add the pearl onions, sprinkle with the sugar and sauté, over medium heat, shaking the pan occasionally, until the onions are golden brown on all sides, about 3 minutes. Add the water and cook for 10 minutes, or until the onions are easily pierced with a knife. Remove from the heat.
Add the onions to the Dutch oven and
Discard the bouquet garni and bring the cooking juices to a boil over medium heat. Reduce the heat to low and whisk in the remaining 1 teaspoon butter. Taste and adjust the seasonings, adding salt, pepper and/or a little more sweet wine if necessary. Ladle the sauce over the rabbit and serve.
In a small skillet, heat about 1 inch of oil until it simmers. Add the sliced onion and fry until crisp and golden, about 2 minutes. Drain on paper towels. Garnish the rabbit with the crispy onion rings and diced tomatoes.
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