Rabbit all'ischitana

Rabbit all’Ischitana is a traditional dish from the island of Ischia, part of the Campania region. It’s a dish with a strong flavor, thanks to the slow cooking and the Mediterranean aromas. Here is the recipe:

Ingredients

• 1 rabbit, cut into pieces
• 2 cloves of garlic
• 1 bunch of rosemary
• 1 bunch of sage
• 1 glass of white wine
• 500 g of cherry tomatoes
• Extra virgin olive oil
• Salt and pepper, to taste

Preparation

1. Start by heating extra virgin olive oil in a large, high-sided pan or in a roomy pot.
2. Add the rabbit pieces and brown well on all sides until golden.
3. Deglaze with the white wine and let the alcohol evaporate over high heat.
4. Lower the heat and add the garlic cloves, rosemary, and sage, taking care not to burn them.
5. Cut the cherry tomatoes in half and add them to the pot. Cover and let cook on low heat for about 1 hour, checking occasionally and adding a bit of water if needed to prevent the sauce from drying out too much.
6. Taste and adjust for salt and pepper according to your liking.
7. Once the rabbit is well cooked and tender, uncover the pot and, if necessary, raise the heat to thicken the sauce.
8. Serve hot, pairing the dish with a good homemade bread.

Curiosity

The Rabbit all’Ischitana gets its name from the island of Ischia, where this recipe has ancient origins. The farmers of Ischia often cooked rabbit, an animal easily raised even in confined spaces, using the aromas that grew wild on the island and the locally produced white wine.