Braised Rabbit with Vegetables
Coniglio all’Ischitana, or Rabbit Ischia Style, is a popular braised rabbit with vegetables served in the Campania region of Italy. The dish gets its name for it place of origin, the island of Ischia. This volcanic island is located on the northern end of the Gulf of Naples, about 19 miles distance from Naples itself. The main attraction of this island are the thermal spas—the fruits of the island’s natural volcanic activity and hot springs.
Rabbit in general is a very popular meat in this area and when cooked correctly, is very similar flavor to perfectly tender, juicy chicken thighs. Braised in a mixture of chopped onions, celery, carrots, mushrooms, basil, tomatoes and white wine, this colorful and unique dish is sure to please.
(To view this recipe, click on the blue blog post title above*)
Coniglio all’Ischitana
Ingredients:
- *Recipe Courtesy of Mami Camilla Cooking School*
- 1 part white wine vinegar and 2 parts water, to tenderize the rabbit
- 1 kilo rabbit pieces
- 150 milliliters olive oil
- 100 milliliters white wine
- 2 onions, sliced
- 100 grams celery, chopped
- 100 grams carrots, chopped
- 100 grams button mushrooms, sliced
- Dash crushed red pepper
- 2 tablespoons fresh basil, chopped
- 200 grams canned peeled Italian tomatoes, crushed
- Salt
- Black pepper
- Water
Directions:
- In a large bowl cover the rabbit pieces with a mixture of 1 part white wine vinegar to 2 parts water, and allow the meat to soak for at least 1 hour. (This will help tenderize the meat before you begin cooking it.)
- In large pot, heat oil over high heat 1 minute or until hot. Add the rabbit; brown pieces on both sides, about 10 minutes. Add in the wine and stir, scraping up the brown bits on the bottom of the pan to deglaze the pan.
- Add the onions, celery, carrots, mushrooms,basil, tomatoes, salt, black pepper and red pepper; add water, cover and cook 30 minutes or until rabbit is completely cooked. Uncover and cook an additional 10 minutes to reduce the sauce further.
- Transfer the braised rabbit and vegetables to a serving platter; spoon sauce over top and serve immediately.
Tagged: basil, braised rabbit, braising, canned tomatoes, carrots, celery, culinary school, externship, Ischia, Italy, Mami Camilla cooking school, mushrooms, rabbit, Sorrento, white wine
Anna,
This has been fun–thanks so much for sharing.
Hope you and Scott thoroughly enjoy the next two weeks seeing the rest of Italy. We found that even the “truck stops” or gasoline stations have plain but good panini like sandwiches. Be safe.
Love,
Jan
It has been quite an adventure Mrs. Jan! One that I certainly will never forget. I am so excited about all I have learned and can’t wait to get back in my own kitchen and get cooking. :> Stay tuned on my blog…I still have many-a-posts to upload!
Thank you–I am thrilled to see Scott tomorrow and ready to see what the rest of Italy has to offer. (Funny you mention panini, my favorite have been from the small places like you said; more specifically, the caprese variety. I think I might get a couple for us for lunch tomorrow along with a nice bottle of Prosecco!)
Love to you and Mike.
Anna