Coniglio con mandorle

Coniglio con mandorle

Rabbit with almonds

Spring in Sicily
Simon Griffiths

This dish is delicious served with plain couscous to soak up the wonderful sauce. If you really don’t like rabbit, you can use organic chicken pieces instead.


Quantity Ingredient
1 large organic rabbit, cut into pieces
3 fresh bay leaves
1 sprig fresh rosemary
8 fresh sage leaves
1/2-1 bottle dry marsala
unbleached plain flour, for dusting
3 tablespoons virgin olive oil
1 spanish onion, chopped
4 anchovy fillets in oil, drained
100g almonds, lightly toasted
50g pine nuts, lightly toasted
50g currants
50g capers
salt and pepper
1 organic lemon, juiced


  1. Toss the rabbit pieces in the herbs and place in a shallow dish. Pour on the Marsala and leave to marinate in the refrigerator for 4 hours or, better still, overnight.
  2. Remove the rabbit pieces from the marinade and dust with the flour, shaking off any excess.
  3. Heat the olive oil in a large saucepan just large enough to hold the rabbit pieces snugly. Add the onion and fry gently until soft and translucent. Once the onion starts to colour, add the rabbit pieces and brown all over. Add the marinade, which should nearly cover the rabbit (add some extra Marsala if there is not enough). Cook for a few minutes, scraping up any sticky bits from the bottom of the pan. Add the anchovies, cover the pan and simmer over a very low heat for 25 minutes.
  4. Turn the rabbit pieces in the sauce, adding a little more wine if need be, then replace the lid and cook for another 20 minutes. Place the toasted nuts in a blender and blend to form fairly coarse crumbs. Add to the saucepan with the currants and capers and stir everything together well. Taste and adjust the seasoning to your liking. Cook for 2 minutes, then remove the pan from the heat and stir in the lemon juice. Serve straight away with steamed couscous.
Spring in Sicily
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