- Prep Time
Coniglio all’Ischitana (Rabbit Ischia Style) is a centuries old traditional dish prepared due to the abundance of native rabbits on Ischia.
These days the rabbits are mostly farmed in cages although lately there has been a resurgence of the ancient way of breeding the rabbits in underground tunnels dug by the rabbits themselves.
- 1 rabbit, cut into pieces
- 500 mls white wine
- 3 tbsp extra virgin olive oil
- 2 cloves garlic – whole
- Dried crushed chili – to taste
- A small bunch of herbs oregano, sage, thyme, rosemary, tied with string
- 1 small onion – chopped
- Salt and pepper
- 3-4 small tomatoes
- Small handful of basil leaves
- Equipment: Terracotta pan or frying pan with lid
- 1.Place 200mls of the white wine into a small bowl. Wash the rabbit with water then soak the pieces in the white wine for 1 minute, dry and set aside.
- 2.Place the terracotta pan or frying pan over a low heat, add the olive oil, garlic and chili. Gently cook until the garlic becomes slightly golden.
- 3.Season the rabbit pieces with salt and pepper, add the pieces to the pan and cook gently (uncovered) turning them occasionally until slightly golden on both sides.
- 4.Add the remaining 300mls of white wine and chopped onion to the pan, bring to a slow simmer and cook (uncovered) until the wine has reduced by two thirds.
- 5.Add the chopped tomatoes, mixed herbs and season with salt and pepper. Cover the pan and cook over a very low heat until the rabbit is tender, approximately 45 minutes.
- 6.Check the pan occasionally, if the pan is drying out, add a little more white wine.
- 7.Finish with the basil leaves.
- 8.Traditionally this dish is served with pasta. Toss the pasta with the pan juices from the rabbit and serve with the rabbit pieces. Alternatively serve with roast potatoes and salad.