Coniglio all'Ischitana

Name: Coniglio all'Ischitana
Prep time: 2 h 10 min
Cook time: 1 h
Total time: 3 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5kg rabbit, jointed; 300g cherry tomatoes; 80g black olives; 4 cloves garlic; 200ml dry white wine; 2 sprigs fresh thyme; 2 sprigs fresh marjoram; 4 tbsp extra virgin olive oil; 1 tsp chilli flakes

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

Marinate rabbit pieces in white wine with garlic and herbs for 2 hours.

Drain and pat dry rabbit, reserve marinade.

Brown rabbit pieces in olive oil over high heat, set aside.

Add chilli, tomatoes and olives to pan, cook 5 minutes.

Return rabbit, add reserved marinade, cover and braise 45 minutes.

Uncover and reduce sauce 10 minutes until glossy.

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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