Let’s return to Italy. A very delicate dish. Tomatoes gently soften the texture of rabbit meat, making it especially tender.There’s a more complex version in The Italian Cookery Course, but this one is simpler — and just as delicious.And according to Sicilian tradition, this sauce (with the meat bits) also pairs wonderfully with pasta later on :)
- 1 rabbit (approx. 1.5 kg), disassembled
- olive oil
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 2 tbsp tomato paste, slightly diluted with water
- 2 cups tomato puree (better to make homemade pasata)
- sea salt and freshly ground black pepper
- a handful of black olives
- a few sprigs of rosemary (can be replaced with your favorite spice or dispensed with altogether)
Soak the rabbit pieces in water for 2–3 hours. Rinse thoroughly and pat dry with a towel.
In a pan, sear the rabbit in olive oil until golden and crisp on both sides. Transfer to a plate and season with salt and pepper.
In a pot, heat more olive oil. Sauté the chopped onion until translucent, then add garlic. Stir in the tomato paste (or passata shortly after) and let it simmer gently for about 5 minutes, stirring occasionally — it should barely bubble.
Add the rabbit pieces to the sauce, season lightly again, add rosemary and olives. Bring to a gentle boil, lower the heat, and simmer for 30 minutes.
Serve with boiled potatoes and spoon plenty of sauce over the top.
Soak the rabbit pieces in water for 2–3 hours. Rinse thoroughly and pat dry with a towel.
In a pan, sear the rabbit in olive oil until golden and crisp on both sides. Transfer to a plate and season with salt and pepper.
In a pot, heat more olive oil. Sauté the chopped onion until translucent, then add garlic. Stir in the tomato paste (or passata shortly after) and let it simmer gently for about 5 minutes, stirring occasionally — it should barely bubble.
Add the rabbit pieces to the sauce, season lightly again, add rosemary and olives. Bring to a gentle boil, lower the heat, and simmer for 30 minutes.
Serve with boiled potatoes and spoon plenty of sauce over the top.
