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Rabbit Ischia style

Ischia-style rabbit

PT1H10M

1
Joint the rabbits into pieces: the shoulders, ribs, loins and hind legs. Season all of the pieces with salt and pepper and lightly dust with a little flour
  • 2 rabbits
2
Sauté the rabbit pieces all over in a frying pan over a high heat with a little olive oil. When golden-brown, set the rabbit to one side and discard the oil from the pan
3
Pour in some more extra virgin olive oil and add the garlic, shallots and chilli. Cook for a few minutes until the shallots are golden
  • 1 bulb of garlic, cut in half
  • 300g of shallots, sliced
  • 1 chilli, cut in half, lengthways
4
Place the pieces of rabbit in the pan again and deglaze with the white wine. After about 5 minutes, add the tomatoes and the vegetable stock
  • 500ml of white wine
  • 200g of tomatoes
  • 500ml of vegetable stock
5
Leave to cook over medium heat for about 20 minutes
6
Add the herbs and continue to cook over high heat until you obtain a thick sauce, for about another 30 minutes
  • 1 bunch of parsley, roughly chopped
  • 1 bunch of basil, roughly chopped
7
Garnish with basil leaves and sprigs of rosemary and serve
  • basil leaves
  • 2 sprigs of rosemary

Ingredients

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Rabbit

Garnish

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Ischia-style rabbit

 

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