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.
For this rabbit cacciatora, basically all you have to do is mix the ingredients together in a pan and add the balsamic saba 6 half way through cooking. The meat will caramelize in the balsamic saba and that’s the entire recipe! For posterity we also break it down step-by-step here below.
1 kg rabbit, boned and cut in chunks (if you don’t like or can’t find rabbit, chicken is a good alternative)
3 artichokes hearts, halved
5 spoons Taggiasca olives, pitted and halved
10 sun dried tomatoes, cut in stripes
2 spoons capers, washed
A bunch of thyme
A garlic clove, peeled
3 spoons balsamic saba 6
Traditional balsamic vinegar of Modena, aged for 12 years
- Brown the meat on all sides in 2 spoons EVOO, with thyme and garlic clove
- Mix in the artichokes, olives, capers, and sun dried tomatoes
- When the pan is hot, deglaze with balsamic saba 6 and finish cooking all the ingredients together, for about 15 minutes
- Salt to taste
- Serve drizzled with drops of traditional balsamic vinegar