Many dishes in Sicily are like this one, with the poetry of the Middle East wafting through their flavors, an influence from the Saracens, who came to Sicily and left behind them everything from sweet and sour sauces and apricot trees to fancifully beautiful architecture. As in many Sicilian dishes, this sauce is thickened with almonds, which along with the currants balance the tart lemon juice.
Makes 6 servings
3 tablespoons almonds, coarsely chopped
3 tablespoons currants
2 tablespoons extra virgin olive oil
One 3-pound (1.5-kg) rabbit, cut into 6 serving pieces
Fine sea salt
4 medium (4 ounces/120g each) red onions, thinly sliced
6 fresh bay leaves from the Laurus nobilis or dried imported bay leaves
Freshly ground black pepper ½ cup (125 ml) fresh lemon juice
1 tablespoon plus 1 teaspoon sugar
Fresh herbs such as flat-leaf parsley, basil, sage, or fennel for garnish
Note: Chicken is a worthy substitute in this dish. Both will cook quickly as they braise in the flavorful juices, about 30 minutes from start to finish. The many bay leaves impart a sweetness to the rabbit.
Directions:
1. Place the chopped almonds and currants in a mortar or in a food processor and crush or process them to form a chunky paste. Reserve.
2. Place the olive oil in a large, heavy saucepan or Dutch oven over medium heat. When it is hot but not smoking, add the rabbit pieces, season with salt, and brown them on each side, about 8 minutes total, salting the other side when you turn the rabbit.
3. Remove the rabbit from the pan and add the onions, stir until they are coated with the oil, cover, and cook, stirring occasionally, until the onions soften, about 8 minutes. Return the rabbit to the pan and nestle it among the onions. Add the crushed currants and almonds, bay leaves, and 1 cup (250 ml) hot water. Stir, season lightly with salt and
pepper, and cook, uncovered, turning the rabbit regularly and adding up to another cup (250 ml) water so that there is always a scant inch in the pan, until the rabbit is two-thirds cooked, about 20 minutes.
4. In a small bowl, whisk together the lemon juice and sugar. Add to the rabbit in the pan, stir well, cover, and continue cooking for 10 minutes. Uncover the pan and continue to cook until the rabbit is cooked all the way through and the juices have reduced somewhat, an additional 5 minutes. Season to taste.
5. To serve, remove and discard the bay leaves from the sauce. Place a piece of rabbit in the center of each of six warmed plates and spoon an equal amount of the cooking juices, onions, currants, and almonds over each piece. Garnish each with a sprig of herbs. Serve immediately.
