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Coniglio in Agro Dolce (Sweet and Sour Rabbit)

Coniglio in Agro Dolce (Sweet and Sour Rabbit)

Servings: 4


  • 1 rabbit, skinned and gutted (or chicken or turkey)
  • 4 florets cauliflower
  • 4 heads endive
  • 4 sticks celery
  • 1 tablespoon tomato purée
  • 2 tablespoons capers
  • 1 small onion, sliced
  • 40 grams raisins
  • 20 grams pine nuts
  • ½ cup water
  • vinegar
  • 3 tablespoons sugar
  • salt and pepper, to taste
  • olive oil



  • Clean the cauliflower, celery, and endive. Drain and lightly fry, separately, in a small amount of olive oil.
  • Cut the rabbit into small pieces, and brown in olive oil with salt and pepper. Add a few tablespoons of water. Then cover and simmer for about 20 minutes on moderate heat, stirring regularly.
  • Fry the onion until golden brown. Add the tomato purée, and use a wooden spoon to stir on moderate heat for a few minutes.
  • Add the rabbit pieces, vegetables, capers, raisins, pine nuts, salt, pepper, and sugar. Stir until the sugar browns slightly. Then add the vinegar, and let it evaporate for a few minutes. If necessary, add a small amount of water.
  • Serve hot or warm. Buon Appetito!