Italian cuisine · Meat & Kebab

Coniglio all'Ischitana

Rabbit from the island of Ischia, braised in a clay pot with cherry tomatoes, plenty of garlic, chili and white wine.

Ingredients · for 4 servings

• 1 rabbit (cut into pieces, approx. 1.4 kg)
• 400 g cherry tomatoes
• 6 cloves garlic
• 1 red chili pepper
• 200 ml white wine
• 2 sprigs rosemary
• 1 bunch basil
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the rabbit pieces in cold water, pat very dry, salt and pepper; crush the garlic, halve the chili and halve the cherry tomatoes.
2. Heat olive oil in a wide braising pot and brown the rabbit pieces in batches for 10 min. until golden all over – not too much at once, or the meat will release water.
3. Add the garlic, chili and rosemary and cook for 2 min. over medium heat until the garlic turns light gold.
4. Deglaze with the white wine, scraping up the browned bits, and let the wine reduce almost completely, uncovered, for 5 min.
5. Add the cherry tomatoes and 150 ml hot water and braise covered over low heat for 45 min., turning twice, until the meat is very tender.
6. Remove the lid and reduce the sauce, uncovered, for 10 min. until it glazes the meat, fold in plenty of torn basil and serve straight from the braising pot.