ItalianSardinian
Sardinian Rabbit Stew (Coniglio a succhittu)
by Casa Pappagallo · 705K subscribers on YouTube
A traditional Sardinian rabbit stew slow-cooked with sun-dried tomatoes, capers, olives, and white wine, resulting in a richly flavored sauce.
- Cook
- 1h
- Difficulty
- medium
Ingredients
13 items- Rabbitwhole rabbit, cut into pieces
- Waterenough to cover the rabbit for marinating
- Vinegarwhite wine vinegar
- Saltto taste
- Olive Oilextra virgin
- 1 pcsGarlicclove
- Parsleya handful, chopped
- 1 pcsOnionmedium, chopped
- White Winedry white wine
- Dried Tomatoesa handful, roughly chopped
- Capersa tablespoon, rinsed
- Vegetable Brothas needed
- Olivesa handful of green or black olives, pitted
Method
- Prepare a marinade with water, vinegar, and salt. Add the rabbit pieces, ensuring they are fully submerged. Cover and marinate for at least 2 hours (refrigerate in summer).
- Remove the rabbit from the marinade and pat dry with paper towels.
- Heat a generous amount of olive oil in a heavy pot (preferably cast iron) over medium-high heat. Sear the rabbit pieces on all sides until well browned.
- Add the chopped onion and cook until softened.
- Deglaze with white wine, scraping up any brown bits. Let the alcohol evaporate.
- Add the chopped garlic and parsley mixture (trito) and stir briefly.
- Add roughly chopped sun-dried tomatoes, capers, and a pinch of salt.
- Pour in enough vegetable broth to partially cover the rabbit, not completely submerge it.
- Reduce the heat to low, cover partially, and simmer for about 1 hour, adding more broth if it dries out too much.
- Add the olives and cook for another 2–3 minutes until heated through. Adjust seasoning to taste.
- Serve the rabbit with its sauce, preferably with crusty bread.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
