Rabbit with olives and dried tomatoes
Coniglio con olive e pomodori secchi
Rabbit with olives and dried tomatoes is a Tuscan specialty and a nice way to prepare the game that is so popular right now. I don’t know whether it’s due to the season or the economic crisis, but it seems to me that every other customer at my Italian butcher orders rabbit these days. Our last pet rabbit died less than a year ago, so I’m still a bit squeamish and substitute rabbit with chicken, but even so this Tuscan dinner recipe is well worth trying.
Ingredients
1 rabbit (or chicken) jointed into 8 pieces
500 ml white wine
100 g sundried tomatoes
100 g black olives
1 onion
1 clove garlic
2 anchovies
1 tbsp capers
Fresh rosemary, basil and oregano
Salt, pepper and olive oil
1 tbsp dried breadcrumbs
Preparation
Fry the rabbit in olive oil with a sprig of rosemary.
Add wine and let the meat simmer for 20 minutes
Slice onion, garlic and dried tomatoes (if the tomatoes are very dry they should be blanched first) and add them to the dish along with anchovies, olives and chopped capers
Simmer for another 20 minutes and add more wine or water if necessary
Blend the dried breadcrumbs with oregano and basil and use the blend to thicken the sauce before serving.
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I have to say rabbit is something that Europeans appreciate and few North Americans – at least of the people I know — would ever order it if it was even on a menu. We had a French family who lived next door and they would order rabbit as a special treat. Me – I look at the big hares bouncing around in my neighbourhood and figure I’d only eat if really hungry. Culture plays such a big role in what we like to eat!
I agree. I have problems with rabbit as well, not to mention horses, offal, snails and anything creepy. I try to give most things a taste though, as a means to self-improvement.
I agree about the European appreciation. We eat rabbit recipes here in Sicily, Southern Italy. And thanks for this recipe with black olives, white wine and sun-dried tomatoes.
This was very tasty, even though I realize now that I forgot both basil and oregano – will have to add them before i serve the remainings. Mille grazie e buona pasqua!
So glad you liked it – And took the time to post feedback. It’s really appreciated:)