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Coniglio alla stimpirata

17/11/2023

Stimpirata rabbit is a typical dish of Sicilian cuisine, characterized by its sweet and sour taste given by the combination of vinegar, sugar, and the traditional touch of olives and capers. Here is the recipe to prepare the Coniglio alla stimpirata.

Ingredients

  • 1 rabbit cut into pieces
  • Flour as needed to flour the rabbit
  • Extra virgin olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 100 ml of wine vinegar
  • 1 tablespoon of sugar
  • 300 g of cherry tomatoes
  • 100 g of green olives in brine, pitted
  • 50 g of salted capers, rinsed
  • Salt and pepper to taste
  • A bunch of basil

Preparation

  1. Flour the rabbit pieces and shake off the excess flour.
  2. In a large skillet or pan, heat plenty of extra virgin olive oil and brown the rabbit pieces until they are golden on all sides.
  3. Remove the rabbit from the pan and set aside. In the same oil, sauté the chopped onion and garlic until translucent.
  4. Add the halved tomatoes, olives, and capers and cook for a few minutes.
  5. Deglaze with wine vinegar and add the sugar, stir well and let the vinegar evaporate a bit.
  6. Put the rabbit back into the pan and season with salt and pepper. Cover and cook over medium-low heat for about 30-40 minutes.
  7. During cooking, if necessary, add a little water to prevent the sauce from drying out too much.
  8. At the end of cooking, the rabbit pieces should be tender, and the sauce slightly caramelized. Adjust salt and pepper if necessary.
  9. Turn off the heat and add the hand-torn basil leaves.

Curiosity

Stimpirata comes from the Spanish term “estofado” which means stew, while the addition of the sweet and sour touch is typically Mediterranean. This recipe was traditionally a way to preserve meat longer thanks to the preserving action of vinegar and sugar. Today it is appreciated for the unique contrast of flavors it offers.

If rabbit is not to your liking, you can use the same technique and flavors with other meats such as chicken or even with pieces of swordfish, adjusting the cooking times according to the chosen meat.

Coniglio alla stimpirata