Ischitana Rabbit Recipe (Coniglio all’Ischitana)
Category: Main Course
Serves: 4 people
This traditional dish from the island of Ischia, Italy, is a flavorful and aromatic way to prepare rabbit, combining simple ingredients with rich flavors. The dish is perfect for a cozy meal, showcasing the Mediterranean’s vibrant, fresh ingredients like ripe tomatoes, aromatic basil, and a splash of white wine. If you’re looking to explore authentic Italian cuisine, this recipe will transport you straight to the heart of Ischia.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rabbit (cut into pieces) | 5 kg |
| Ripe tomatoes (sliced) | 300 g |
| Garlic (peeled and halved) | 1 clove |
| Extra virgin olive oil | 50 g |
| White wine | 60 g |
| Fine salt | To taste |
| Black pepper | To taste |
| Fresh basil (hand-torn) | 3 leaves |
Instructions:
| Step | Description |
|---|---|
| 1. Prepare the tomatoes: Start by rinsing the tomatoes under cold water. Dry them and cut them in half. Remove the top portion of each tomato, then slice them into thin rounds. Collect the sliced tomatoes in a bowl and set aside. | |
| 2. Sauté garlic and rabbit: In a large skillet or pan, add the extra virgin olive oil and the garlic, which should be peeled and halved (don’t forget to remove the inner green sprout). Sauté the garlic over low heat for a few minutes, until it turns golden but doesn’t burn. Once golden, remove the garlic. Add the rabbit pieces (washed and dried with paper towels) to the pan and sauté for 4-5 minutes, turning the pieces frequently for even browning. | |
| 3. Deglaze with wine: Once the rabbit is nicely browned, pour in the white wine slowly, stirring the meat while the wine is absorbed. Let it simmer for a few minutes over medium heat until the wine evaporates completely. | |
| 4. Add the tomatoes: Now, add the prepared sliced tomatoes to the pan. Season with salt and black pepper to taste, stirring well to combine. Continue cooking, turning the rabbit occasionally to ensure the flavors meld together. | |
| 5. Adjust moisture if needed: If you find the dish drying out, you can add a little bit of water. Use the same bowl where you collected the tomato slices to add the water (about half a cup or less, as necessary). | |
| 6. Finish with basil: In the final stage of cooking, tear the fresh basil leaves by hand and add them to the pan, mixing gently. Allow the basil to infuse into the dish for a couple of minutes before removing the pan from heat. | |
| 7. Serve and enjoy: The Ischitana rabbit is ready to serve! Plate it hot, with the savory tomato sauce and tender rabbit pieces. Pair with a glass of white wine for a truly authentic experience. |
This dish is perfect for those who appreciate bold, Mediterranean flavors and a hearty, satisfying meal. The succulent rabbit combined with the rich tomato sauce makes this an unforgettable main course. Enjoy it as part of a family dinner or a special occasion, and let the tastes of Ischia take center stage!
