Coniglio Al'Ischiatana: Ischia-Style Rabbit
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
117 ml
Extra-Virgin Olive Oil1 medium
Rabbit (cut into pieces)1
Salt2 tbsps
Tomato Paste (/28 g)2 cups
White Wine (/470 ml)Directions:
1
Preheat the oven to 375 degrees F
2
Heat up the extra-virgin olive oil in a saucepan
3
Place the rabbit in the hot olive oil
4
Then add the garlic bulb, chile pepper, and salt
5
Sear the rabbit until golden brown on all sides
6
Add the tomato paste and wine to deglaze the pan
7
Then add the basil, oregano, thyme, and tomatoes
8
Once the wine has reduced, transfer to a baking pan and place in the oven for approximately 30 minutes