Best 2 Coniglio Alischiatana Ischia Style Rabbit Recipes
Coniglio all'ischitana, or Ischian-style rabbit, is a traditional Italian dish from the island of Ischia, located in the Gulf of Naples. This hearty and flavorful dish, which has been enjoyed by locals and visitors alike for centuries, is characterized by its use of tender rabbit meat, aromatic herbs, and a rich tomato sauce. The preparation of coniglio all'ischitana varies slightly from family to family, but the essence of the dish remains the same: a mouthwatering combination of savory flavors that showcases the beauty of Italian cuisine. In this article, we will delve into the intricacies of this classic recipe, providing you with step-by-step instructions and helpful tips to create an authentic and delicious coniglio all'ischitana in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
RABBIT, HUNTER-STYLE: CONIGLIO ALLA CACCIATORA
Steps:
- In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the rabbit and cook until brown. Turn the rabbit over and cook the other side. Remove the browned rabbit to a plate and hold aside.
- When all rabbit is removed, add the onion, garlic, and mushrooms. Saute until the onion is tender. Add in the browned rabbit and season with salt, pepper and red pepper flakes. Add the tomatoes, cover, and simmer for 30 minutes, or until rabbit is done. Remove the rabbit from the sauce and keep warm. Remove the cover and simmer for another 10 minutes on high heat to concentrate the sauce. Adjust the seasoning if necessary. Pour sauce on top of rabbit and sprinkle with parsley.
CONIGLIO ALL' ISCHITANA
Steps:
- Cut the rabbit into 8 pieces. Rinse and dry on absorbent paper towels. In a large terra-cotta or enameled cast-iron casserole over a lively flame, heat the olive oil and sauté the rabbit-cook only those pieces at a time that will fit without touching-browning the pieces well on all sides. Sprinkle on the sea salt and generous grindings of pepper. Remove the rabbit to a holding plate.
- Add the garlic to the pan and permit it to soften a minute or two, taking care not to let it color. Add the tomatoes, the rosemary, and the wine to the casserole, bringing the mixture to a gentle simmer. Return the rabbit to the casserole, cover it with a slightly skewed lid, and, over a low flame, braise the rabbit for 1 hour.
- Mash the liver with the vinegar and add to the casserole, blending it well into the sauce. Continue to braise for an additional 10 minutes.
- Remove from the heat, stir in the basil leaves, and present the rabbit, in its casserole, warm or at room temperature. Should you wish to precede it with pasta, follow the instructions for its presentation on page 71.
Tips:
- Use a Dutch oven or large pot with a lid. This will help to keep the rabbit moist and tender.
- Brown the rabbit pieces in olive oil before adding the other ingredients. This will help to develop flavor and color.
- Add plenty of vegetables to the pot. This will help to add flavor and nutrition to the dish.
- Use a dry white wine or chicken broth to deglaze the pot. This will help to add flavor and acidity to the sauce.
- Cook the rabbit until it is fall-off-the-bone tender. This will typically take about 1 1/2 to 2 hours.
- Serve the rabbit with mashed potatoes, rice, or pasta.
Conclusion:
Coniglio all'ischitana is a delicious and flavorful Italian dish that is perfect for a special occasion. The combination of rabbit, vegetables, and white wine creates a rich and savory sauce that is sure to please everyone at the table. This dish is also relatively easy to make, so it is a great option for busy weeknights.
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