Ischia-style rabbit
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Originating on the island of Ischia off the coast of Naples, this hearty rabbit dish is perfect fare as the weather cools. Chef Andrea Migliaccio recommends serving this rabbit stew recipe with potatoes and seasonal vegetables.
First published in 2016
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Method
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
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