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Coniglio all'Ischitana
Ischia's iconic rabbit braised in white wine with cherry tomatoes, olives and wild herbs from the island.
Total time
190 min
Prep
130 min
Cook
60 min
Difficulty
medium
Cuisine
Italian
gluten-free
Ingredients
1.5kgrabbit, jointed
300gcherry tomatoes
80gblack olives
4 clovesgarlic
200mldry white wine
2 sprigsfresh thyme
2 sprigsfresh marjoram
4 tbspextra virgin olive oil
1 tspchilli flakes
Instructions
1
Marinate rabbit pieces in white wine with garlic and herbs for 2 hours.
2
Drain and pat dry rabbit, reserve marinade.
3
Brown rabbit pieces in olive oil over high heat, set aside.
4
Add chilli, tomatoes and olives to pan, cook 5 minutes.
5
Return rabbit, add reserved marinade, cover and braise 45 minutes.
6
Uncover and reduce sauce 10 minutes until glossy.
7
Serve with crusty bread to mop up the juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
214
Protein
1.7g
Fat
16.2g
Carbs
9.3g
Fiber
3.2g
Sodium
155mg
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