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The Sicilians have several recipes for rabbit, including wild rabbit in agrodolce, or alla cacciatora (with onions, garlic, green olives, pine nuts, raisins, red wine, parsley and tomatoes) or a stimpirata, with potatoes, onions, peppers, aubergine and capers, or al cioccolato (with vegetables and chocolate).

Text © Dana Facaros and Michael Pauls

Images by: Diliff