Coniglio alla Ischitana

Ischitana Rabbit is a traditional dish from the island of Ischia, located in the Gulf of Naples. This preparation reflects the culinary art of Campania, capable of combining simplicity and depth of flavors. Here’s the recipe.

Ingredients

• 1 rabbit of approximately 1.2 kg, cut into pieces
• 4 cloves of garlic
• A bunch of rosemary
• Some bay leaves
• 500 ml of white wine
• 800 g of peeled tomatoes or ripe fresh tomatoes
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Begin by washing and drying the rabbit pieces well. In a large pot, add plenty of extra virgin olive oil and sauté the whole garlic cloves together with the rosemary and bay leaves to flavor the oil.

2. Remove the garlic when golden brown and add the rabbit pieces. Brown them over high heat until they are well golden on all sides.

3. Deglaze with white wine and let the alcohol evaporate on high heat.

4. Add the crushed peeled tomatoes or if using fresh, make sure to peel them and cut them into pieces. Adjust for salt and pepper.

5. Lower the heat, cover the pot with a lid and cook for about 1 hour and 30 minutes, or until the meat is tender and the sauce has thickened. If necessary, during cooking, add some water to prevent the sauce from drying out too much.

6. Once cooked, place the rabbit on a serving dish and drizzle it with its cooking sauce.

Curiosity

Ischitana Rabbit was born in a context of simple cuisine, where fresh and local ingredients were essential to ensure intense and genuine flavors. The long cooking allows the meat to become particularly tender and to absorb all the aromas of garlic, rosemary, and tomato, creating a perfect combination.

To accompany this dish, I might suggest a Campanian white wine, such as a Greco di Tufo or a Fiano di Avellino, which with their freshness and acidity perfectly balance the richness of the rabbit.

Enjoy your meal!