The first time that we tried this dish we were in Bologna at chef Stefano Corvucci’s cooking school. We couldn’t believe that a recipe this simple could result in such sophisticated flavors. Chef Stefano has been our friend for many years. At his cooking school CIBO, the culinary institute of Bologna, Stefano specializes in making complex preparations accessible to all.
SERVES: 4 people
TIME: 45 minutes (plus 1 hour marinating)
1 3-lbs/1.5 kg rabbit, cut into 8 pieces
3 garlic cloves, crushed and peeled
2 tablespoons of EVOO
1 tablespoon of thyme leaves
3 artichoke hearts, halved
5 tablespoons Taggiasca olives, pitted and halved
10 sun-dried tomatoes, sliced
2 tablespoons capers, rinsed
1/2 cup of white wine
3 tablespoons Balsamic Saba 6
Traditional balsamic vinegar of Modena
- Place rabbit pieces in a large bowl and toss with thyme, garlic, salt, and pepper. Cover with plastic wrap and let stand at room temperature for 1 hour.
- Heat EVOO in a large skillet over medium-high heat. Add rabbit and garlic and sear until meat is golden brown (3 to 4 minutes per side).
- Put artichokes, olives, capers, and sun-dried tomatoes into the skillet. Increase heat to high, add white wine, and cook, stirring frequently, for about 10 minutes.
- Reduce heat to medium-low, pour Balsamic Saba 6, and cook until the liquid is reduced (approx. 15 minutes). Discard the garlic cloves.
- Serve drizzling on each plate some Traditional Balsamic Vinegar.