Coniglio all'Ischitana
Tender rabbit braised with sweet cherry tomatoes, white wine, garlic, and wild herbs. A celebrated island speciality from Ischia in the Campania region.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 450 kcal
Equipment
- •Terracotta pot or heavy casserole
- •Tongs
- •Wooden spoon
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 450 kcal
- fat
- 24 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 48 g
- calories
- 450 kcal
Instructions
- 1
Pat the rabbit pieces thoroughly dry with kitchen paper and season well with salt and pepper.
- 2
Heat the olive oil in a terracotta pot or heavy casserole dish over medium-high heat.
- 3
Add the crushed unpeeled garlic cloves and sliced chilli, frying until aromatic and lightly golden.
- 4
Place the rabbit pieces into the pan in a single layer without crowding.
- 5
Brown the meat deeply on all sides for ten minutes until golden and nicely caramelised.
- 6
Pour in the white wine and boil vigorously for three minutes until the alcohol smell dissipates.
- 7
Add the halved cherry tomatoes, thyme, and rosemary sprigs to the pan.
- 8
Cover with a lid, reduce the heat to low, and simmer gently for forty minutes.
- 9
Remove the lid and simmer uncovered for ten minutes until the sauce turns thick and glossy.
- 10
Stir in the chopped fresh parsley and adjust seasoning with extra salt if needed before serving.
Chef's tips
A traditional unglazed terracotta pot (tegame) creates the gentlest heat and delivers the most tender meat. Brown the rabbit in batches if your pan is narrow to prevent the meat from steaming. The local island herb piperna gives this dish its signature aroma, but wild thyme makes an excellent authentic substitute.
Ingredient substitutions
- piperna (wild Ischian thyme) → fresh garden thyme or summer savory
- Biancolella wine → any dry, crisp Italian white wine such as Pinot Grigio or Vermentino
- cherry tomatoes → sweet datterini or canned whole peeled cherry tomatoes
Storage
Store leftover rabbit and sauce in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until steaming hot throughout.
Common mistakes to avoid
- •Crowding the rabbit in the pot, which causes the meat to boil rather than brown deeply.
- •Simmering with the lid tightly sealed at the end, preventing the tomato and wine juices from thickening.
- •Cooking the rabbit over high heat, which makes lean rabbit meat tough and dry.
Serving suggestions
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