The delicate meat of rabbit goes really nicely with the Sicilian garlicky sauce with almonds. You could try the same recipe with pine nuts for a variety.
Juice of 1 lemon
2 handful almonds
1 head garlic
2 spring fresh rosemary
½ cup white wine vinegar
Wash the rabbit well then cut into serving pieces. Sprinkle with lemon juice and leave to marinate for about an hour.
Meanwhile blanch the almonds, peel the skins off, then toast in a pan. Chop coarsely and set aside.
Next, heat a generous amount of olive oil in a skillet and sauté sliced garlic cloves with chopped leaves of one rosemary spring, just until glossy. Then add the rabbit meat and cook until slightly browned on both sides.
Pour the wine vinegar on top of the meat, add bay leaf and the other rosemary spring. Cook until most of the liquid evaporates. Next add water to almost cover the rabbit, season with salt, lower the heat and cover. Cook for about 30 minutes.
After that time, add the toasted and chopped almonds and cook uncovered, letting some of the liquid to evaporate; cook until the meat is soft, for about 15 minutes.
Serve garnished with fresh rosemary and freshly ground black pepper.