CONIGLIO ALL'ISCHITANA
Coniglio all'Ischitana
CONIGLIO ALL'ISCHITANA
Recipe for the traditional dish of Ischia, Coniglio all'Ischitana a type of rabbit casserole or stew.
Coniglio all'Ischitana (Ischian Rabbit) is the typical dish of Ischia and has been for centuries due to the abundance of wild rabbits on the island.
Nowadays many farmers breed rabbits in cages but the ancient and traditional way to breed rabbits in Ischia was to let them live freely in narrow tunnels of 3 or 4 metres long underneath the ground, tunnels that the rabbits dug themselves. In this way the rabbits lived in their natural environments, making their meat firmer and healthier as they were not constricted to live in tight cages.
Rabbits bred with this method are called “Conigli di fossa” (“fossa” meaning “hole”) and lately many associations are trying to restore the ancient traditions to save the old “fosse” in order to encourage this more humane method of breeding.
Coniglio all’Ischitana (Nonna Rubina’s style)
Ingredients:
A skinned rabbit of about 1 kg, cut into pieces
A terracotta pan
White wine, half a litre
A bunch of herbs such as rosemary, sage, thyme or marjoram, tied with a string
Extra virgin olive oil
Garlic
Half an onion
Chili pepper
Salt and pepper
5 or 6 Cherry tomatoes
Preparation
Rinse the pieces of the rabbit in water, bathe them slightly in white wine and then dry with a cloth.
Put the terracotta pan on the hob with a generous amount olive oil, 2 whole cloves of garlic and chili pepper.
When the garlic turns golden, put the pieces of rabbit into the pot, stir slightly and leave cooking on a slow heat (do not cover).
When the meat starts to turn gold, add half a litre of white wine and half a chopped onion. Let the wine evaporate (do not cover).
Add the cherry tomatoes cut in large pieces, the bunch of herbs, salt and pepper and then cover the pot. Let the rabbit cook on a slow heat, turning the pieces in the pan once in a while. Add more wine if too dry.
Let it cook until the sauce becomes thick and of a brownish colour (around 45 minutes).
Enjoy and buon appetito!
Nowadays many farmers breed rabbits in cages but the ancient and traditional way to breed rabbits in Ischia was to let them live freely in narrow tunnels of 3 or 4 metres long underneath the ground, tunnels that the rabbits dug themselves. In this way the rabbits lived in their natural environments, making their meat firmer and healthier as they were not constricted to live in tight cages.
Rabbits bred with this method are called “Conigli di fossa” (“fossa” meaning “hole”) and lately many associations are trying to restore the ancient traditions to save the old “fosse” in order to encourage this more humane method of breeding.
Coniglio all’Ischitana (Nonna Rubina’s style)
Ingredients:
A skinned rabbit of about 1 kg, cut into pieces
A terracotta pan
White wine, half a litre
A bunch of herbs such as rosemary, sage, thyme or marjoram, tied with a string
Extra virgin olive oil
Garlic
Half an onion
Chili pepper
Salt and pepper
5 or 6 Cherry tomatoes
Preparation
Rinse the pieces of the rabbit in water, bathe them slightly in white wine and then dry with a cloth.
Put the terracotta pan on the hob with a generous amount olive oil, 2 whole cloves of garlic and chili pepper.
When the garlic turns golden, put the pieces of rabbit into the pot, stir slightly and leave cooking on a slow heat (do not cover).
When the meat starts to turn gold, add half a litre of white wine and half a chopped onion. Let the wine evaporate (do not cover).
Add the cherry tomatoes cut in large pieces, the bunch of herbs, salt and pepper and then cover the pot. Let the rabbit cook on a slow heat, turning the pieces in the pan once in a while. Add more wine if too dry.
Let it cook until the sauce becomes thick and of a brownish colour (around 45 minutes).
Enjoy and buon appetito!
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