Coniglio - Venticolli
APPETIZERS
• Panelle• Crocchette di Patate
• Caponata
• Olive condite
• Insalata di polpo
• Pomodori secchi
• Zucca in agrodolce
• Cavolfiore fritto in pastella
• Peperonata
FIRST
• Pasta con le Sarde
• Pasta con macco di fave
• Anelletti al forno
• Pasta con i carciofi
• Pasta cpn le zucchine fritte
• Pasta alla Norma
• Pasta con le Vongole e Cozze
• Pasta con il cavolfiore
• Minestra con i tenerumi
SECONDS OF MEAT
• Agnello in umido
• Arrosto di maiale al limone
• Bollito di carne
• Coniglio all'agrodolce
• Girello alla palermitana
• Polpette al sugo
• Polpettone
• Scaloppe al marsala
• Trippa con melanzane
SECONDS COURSES OF FISH
• Alici all'agrodolce
• Polpette di alici
• Baccalà a sfincione
• Pesce Spada al forno
• Involtini di Pesce Spada
• Polipetti in tegame
• Sarde a beccafico
• Tonno con cipolle e aceto
• Sgombri arrostiti
CONIGLIO ALL'AGRODOLCE
(Cunigghiu all'agroduci)
Ingredients:
A rabbit cut into pieces - 200gr. of pitted green olives - 100gr. of Flour - 50gr. of Capperi - 25gr. of Sugar - 1 onion - a stalk of celery - a glass of vinegar - a glass of white wine.
Preparation:
Flour the pieces of rabbit and fry them in a pan with hot oil, pour the vinegar and sugar. After a few minutes, time to let the vinegar fade, turn off and cover. In a pan with a little oil, fry the chopped onion, the stalk of celery cut into small pieces, the pitted and chopped olives and the capers. Season with salt and pepper and, when everything is mixed, add the sauté to the rabbit and cook for 20 minutes again, spraying some white wine, if the sauce is too dry. It is also possible to mince the onion, celery, olives and capers in the blender to obtain a more homogeneous sauce.
Recommended wines:
Zadjal Merlot I.G.P. Sicilia
Zadjal Nero d'Avola I.G.P. Sicilia
Serlone Nero d'Avola/Syrah I.G.P. Sicilia
