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Coniglio all’Ischitana (Rabbit Ischia Style)

Coniglio all’Ischitana (Rabbit Ischia Style) is a centuries old traditional dish prepared due to the abundance of native rabbits on Ischia.

These days the rabbits are mostly farmed in cages although lately there has been a resurgence of the ancient way of breeding the rabbits in underground tunnels dug by the rabbits themselves. This breeding method named “Conigli di Fossa” (rabbits from the hole) is now recognised as a Slow Food Presidio. Not only does the encouragement of the Slow Food Presidio endeavor to keep ancient traditions alive, the rabbits are bred in their natural environment, hence healthier and happier rabbits!

Traditionally this dish is cooked in a terracotta pan. I use a terracotta tagine that I’ve had for years and it works a treat. Otherwise any pan with a lid will work.

Read more about these happy bunnies here http://www.conigliodifosso.it/

 

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Instructions

  • 1. Place 200mls of the white wine into a small bowl. Wash the rabbit with water then soak the pieces in the white wine for 1 minute, dry and set aside.
  • 2. Place the terracotta pan or frying pan over a low heat, add the olive oil, garlic and chili. Gently cook until the garlic becomes slightly golden.
  • 3. Season the rabbit pieces with salt and pepper, add the pieces to the pan and cook gently (uncovered) turning them occasionally until slightly golden on both sides.
  • 4. Add the remaining 300mls of white wine and chopped onion to the pan, bring to a slow simmer and cook (uncovered) until the wine has reduced by two thirds.
  • 5. Add the chopped tomatoes, mixed herbs and season with salt and pepper. Cover the pan and cook over a very low heat until the rabbit is tender, approximately 45 minutes.
  • 6. Check the pan occasionally, if the pan is drying out, add a little more white wine.
  • 7. Finish with the basil leaves.
  • 8. Traditionally this dish is served with pasta. Toss the pasta with the pan juices from the rabbit and serve with the rabbit pieces. Alternatively serve with roast potatoes and salad.

About The Author

Elizabeth

Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...