Best 2 Coniglio All Ischitana Recipes

Coniglio all'ischitana is a classic dish from the island of Ischia, Italy. This savory dish is made with rabbit, tomatoes, white wine, and a variety of herbs and spices. It is a delicious and hearty meal that is perfect for a special occasion or a weeknight dinner. There are many different ways to make coniglio all'ischitana, but the following recipe is a good starting point.

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CONIGLIO AL'ISCHIATANA: ISCHIA-STYLE RABBIT

Coniglio Al'ischiatana: Ischia-style Rabbit image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup/117 ml extra-virgin olive oil
1 medium rabbit, cut into pieces
1 whole garlic bulb, with roots and base chopped off
1 fresh chile pepper, chopped
Salt
5 fresh basil leaves, chopped
Fresh oregano leaves
Fresh thyme leaves
2 tablespoons/28 g tomato paste
2 cups/470 ml white wine
10 cherry tomatoes, halved

Steps:

Preheat the oven to 375 degrees F.
Heat up the extra-virgin olive oil in a saucepan. Place the rabbit in the hot olive oil. Then add the garlic bulb, chile pepper, and salt. Sear the rabbit until golden brown on all sides. Add the tomato paste and wine to deglaze the pan. Then add the basil, oregano, thyme, and tomatoes. Once the wine has reduced, transfer to a baking pan and place in the oven for approximately 30 minutes.

CONIGLIO ALL' ISCHITANA

Coniglio all' Ischitana image

Categories Sauce Side Braise Rabbit Simmer

Yield serve 4

Number Of Ingredients 10

Ingredients

1 3 1/2- to 4-pound rabbit, cleaned, its liver reserved
1/3 cup extra-virgin olive oil
1 1/2 teaspoons fine sea salt
Freshly cracked pepper
3 fat cloves garlic, peeled, crushed, and finely minced
3 large ripe tomatoes, peeled, seeded, and chopped
1 large branch of rosemary
1 1/2 cups dry white wine
2 tablespoons good red wine vinegar
1/2 cup torn fresh basil leaves

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 fresh, high-quality ingredients for the best flavor.
Don't overcook the rabbit, or it will become tough and dry.
Brown the rabbit well before adding the other ingredients to develop a rich flavor.
Use a Dutch oven or other heavy-bottomed pot to evenly distribute the heat.
Serve the rabbit with a side of crusty bread or pasta to soak up the delicious sauce.

Conclusion:

Coniglio all'ischitana is a delicious and hearty Italian stew that is perfect for a special occasion or a weeknight meal. The rabbit is tender and flavorful, and the sauce is rich and savory, a perfect balance of flavors. With a little planning and effort, you can easily make this dish at home and impress your family and friends.