Photograph of the finished Coniglio all ischitana

Italy · Thỏ om kiểu Ischia

Coniglio all ischitana

1 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rabbit meat Rabbit meat 2.6 lb
  • Photograph of Tomato Tomato 8
  • Photograph of White wine White wine 1 ⅔ cups
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Italian basil Italian basil 1.4 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Parsley Parsley 1.4 oz

Method

  1. 1 Chop the rabbit into pieces, reserving the liver to add at the end.
  2. 2 Sauté the rabbit in an earthenware pot with olive oil, whole garlic cloves, and dried chilies.
  3. 3 Pour the white wine over the wine and let it evaporate completely.
  4. 4 Add halved cherry tomatoes and simmer over low heat for 50 minutes, with the lid loosely closed to allow the sauce to thicken.
  5. 5 Add the minced rabbit liver and basil during the last 5 minutes; serve with bread for dipping in the braising sauce.

With an appliance

  • Oven 1 hr 30 min

    Replace step 4: loosely cover the clay pot and braise the rabbit with tomatoes on the middle rack of the oven at 170 degrees for 35 minutes; add the rabbit liver and basil from step 5 during the last 5 minutes.

Start cooking