Cassoletta of sweet and sour rabbit bites
Spending for 4 people:
1,200kg of boned rabbit legs, 1 red onion, 3 celery stalks, 20 pickled green olives, 60g of small desalinated capers, 400g of tomato pulp, extra virgin olive oil, 100cc of red wine vinegar, 1 tablespoon of sugar, salt and pepper of the whirlpool to taste
Method:
Cut the rabbit legs into small pieces, wash and dry them. In a non-stick pan pour extra virgin olive oil and brown the rabbit well until golden brown on each side, remove from the pan and put it aside. In another pan, put a little oil and, when cold, add the julienne-shaped onion and the diced celery. Let them stew, stirring often and adding a little warm water if necessary, add the desalted capers, the olives and the tomato pulp. Cook for 5 minutes and place in a bowl. Put the pieces of rabbit in the pan and pour over the sauce, add salt and pepper and add a glass of hot water and cook covered over medium heat for about half an hour. Mix the vinegar with the sugar in a glass until it is lightly sliced. When the rabbit is cooked, raise the heat and pour in the vinegar, let it evaporate and finish cooking for another 10 minutes. Serve warm at your pleasure.
Word of Chef Giuseppe Argentino: Classic dish of the Sicilian tradition, white meat is enhanced by sweet and sour. It is a dish to be served warm to better enjoy the combination of flavors.
This recipe was created by Chef Giuseppe Argentino for the Pro Loco of Marzamemi.
