Coniglio all'Ischitana (Rabbit Ischia Style)

Transform your rabbit into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.

Southern Italian island technique

Regional Heritage This preparation originates from the Italian island of Ischia, where wild rabbits were traditionally cooked with local tomatoes, herbs, and wine. The technique represents rustic Italian cooking at its finest.

Ingredients (Serves 6)

• 1 large rabbit (4-5 lbs), cut into pieces
• 1/4 cup extra-virgin olive oil
• 1 large onion, sliced thick
• 4 cloves garlic, smashed
• 1/2 cup dry white wine
• 1 can (28 oz) San Marzano tomatoes, crushed by hand
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh oregano, chopped
• 1/4 cup fresh basil, torn
• 2 bay leaves
• 1/2 tsp red pepper flakes
• Salt and black pepper

Rustic Italian Method

1. Initial Browning: Season the rabbit pieces generously with salt and pepper. Brown them in good olive oil until golden on all sides.

2. Soffritto Base: Remove the rabbit and sauté sliced onions until golden. Add garlic and cook until fragrant before building the rest of the sauce.