The last post I wrote on my blog was a recipe about cooking rabbit :
SICILIAN CUNNIGHIU (RABBIT) AS COOKED IN RAGUSA, ‘A PORTUISA
Looking at my stats for that post indicates that the interest for cooking rabbit must be fashionable at the moment. Is it because we are close to Easter and some in Australia consider rabbit to be a suitable Easter dish?
Chicken recipes seem also to be popular at Easter.
Not so in Italy.
If Italians are going to cook at home, they are more likely to cook spring produce – lamb or kid, artichokes, spring greens and ricotta is at its best.
If you live in Ragusa, Sicily, you are more likely to have a casual affair with family and friends and eat scacce or impanate – vegetables or vegetables and meat wrapped in oil pastry (see links at bottom of this post).
This is a common Italian saying that seems appropriate for Australia as well.
Natalie con I tuoi, Pasqua con chi voi.
Christmas with yours (meaning family) and Easter with whom ever you choose.
There are several recipes for cooking rabbit and hare on my blog. There are also recipes for cooking chicken and I have chosen to list the chicken recipes that would be suitable to cook as chicken or to substitute the chicken with rabbit. If you are substituting rabbit for a chicken recipe, cook it for longer and you may need to add more liquid during the cooking process.
Rabbit and hare recipes:
RABBIT with cloves, cinnamon and red wine (CONIGLIO DA LICODIA EUBEA)
ONE WAY TO COOK RABBIT LIKE A SICILIAN
CONIGLIO A PARTUISA (Braised rabbit as cooked in Ragusa)
HARE OR RABBIT COOKED IN CHOCOLATE. LEPRE O CONIGLIO AL CIOCCOLATO (‘NCICULATTATU IS THE SICILIAN TERM USED)
PAPPARDELLE (PASTA WITH HARE OR GAME RAGÙ)
LEPRE ALLA PIEMONTESE (HARE – SLOW BRAISE PIEDMONTESE STYLE
Chicken or rabbit recipes:
POLLO OR GALLINA ALLA CONTADINA, ALLA PAESANA – BRAISED CHICKEN WITH OLIVES, SICILIAN STYLE.
POLLO AL GUAZZETTO (SARDINIAN CHICKEN BRAISED WITH SAFFRON)
ITALIAN DRUNKEN CHICKEN – GADDUZZU ‘MBRIACU OR GALLINA IMBRIAGA – DEPENDING ON THE PART OF ITALY YOU COME FROM
POLASTRO IN TECIA – POLLASTRO IN TECCIA IN ITALIAN (CHICKEN COOKED AS IN THE VENETO REGION OF ITALY)
Easter food, Ragusa, Sicily:
SCACCE and PIZZA and SICILIAN EASTER
SCACCE (focaccia-like stuffed bread)
‘MPANATA (A lamb pie, Easter treat)
Other Sicilian Easter dishes:
SFINCIONE DI PALERMO (A pizza/focaccia type pie)
EASTER SICILIAN SPECIALTIES …. Cuddura cù ll’ova, Pecorelle Pasquali
RAGU` DI CAPRETTO – Goat/ kid ragout as a dressing for pastaSPEZZATINO DI CAPRETTO
(Italian Goat/ Kid stew)KID/GOAT WITH ALMONDS (SPRING IN SICILY, CAPRETTO CON LE MANDORLE)
PASQUA in Sicilia – EASTER IN SICILY (post 2)
Ponte Rosso, Trieste
And if you wish to be in Trieste:
Traditional Easter Sweets in Trieste in Friuli Venezia Giulia