with Olives, Capers, Vinaigrette Sauce
(“Conigli Brasati con Capperi ed Olive all’Aceto”)
(“Conighiu Stimpiratu a Siracusana”)
Wild and domestic rabbits are abundant in the province of Syracuse and they are a popular and much sought-after
dish because it’s a low cholesterol meat, it has a mild taste and it is easy to digest.
This Syracuse’s recipe called “stimpiratu” makes use of all the plentiful local produce, simply combined to create
a rare bouquet of aromas with a very pleasing taste beyond your expectations.
“Stimpiratu” means tempered, regulated, which refers to the addition of some vinegar to balance and enhance all the
various ingredients, giving a tang to the dish.
Small rabbits, 2 to 3 pounds are preferred in this preparation because the flesh is lighter and more tender.
rabbits dressed and cut into pieces
of olive oil
cloves of garlic, lightly crushed
diced tomato, without skin and seeds
heaping tablespoon of capers, rinsed
of pitted green olives cut in half
of celery, finely diced
medium size potatoes skin removed and cut into small cubes
sweet peppers, red or green; top and seeds removed and cut into stripes
of your preferred vinegar
Soak the rabbit pieces in cold water for a few hours, rinse 2 or 3 times. Place in a colander for a few minutes and
pat dry with paper or kitchen towels.
Heat ¼ cup of oil over a medium-high flame and sauté the pieces of rabbits until they are browned on all
After they are browned, set sautéed rabbits on a dish and season with salt and pepper.
The Stimpirata Sauce
Heat remaining ¼ cup of oil, over a medium heat, add garlic and soon after the tomatoes.
Add the capers, olives, celery and simmer for 5 minutes, stirring occasionally.
Add the potatoes and the peppers, blend in with all the other ingredients. Taste for salt.
After 3 minutes transfer the sautéed rabbit pieces into the simmering vegetables, increase the heat to high and add
the vinegar. Keep at high heat until the vinegar evaporates, then lower the heat and simmer for 30 minutes, adding
from time to time some warm water if needed.
Serve at room temperature.