Coniglio all'Ischitana (Rabbit Ischia Style)

1. Initial Browning:

   • Season rabbit pieces with salt and pepper
   • Brown in olive oil until golden on all sides
   • Patience: Good browning = better flavor

2. Soffritto Base:

   • Remove rabbit, sauté onions until golden
   • Add garlic, cook until fragrant
   • Technique: Don't let garlic burn

3. Wine and Tomato Integration:

   • Deglaze with white wine, reduce by half
   • Add crushed tomatoes, herbs, seasonings
   • Return rabbit to pot

4. Slow Braising:

   • Simmer covered 1.5-2 hours
   • Test: Meat should be fork-tender
   • Add fresh basil in final 10 minutes

Service: With polenta, pasta, or crusty Italian bread Wine: Chianti Classico, Sangiovese, or Italian white