Coniglio all’ Ischitana (Italian Rabbit Stew)
- 1 3 1/2- to 4-pound rabbit, cleaned, its liver reserved
- 1/3 cup extra-virgin olive oil
- 1 1/2 teaspoons fine sea salt
- Freshly cracked pepper
- 3 fat cloves garlic, peeled, crushed, and finely minced
- 3 large ripe tomatoes, peeled, seeded, and chopped
- 1 large branch of rosemary
- 1 1/2 cups dry white wine
- 2 tablespoons good red wine vinegar
- 1/2 cup torn fresh basil leaves
- Prep: 20
- Cook: 60
- Serves: 4
- Cut the rabbit into 8 pieces. Rinse and dry on absorbent paper towels. In a large terra-cotta or enameled cast-iron casserole over a lively flame, heat the olive oil and sauté the rabbit—cook only those pieces at a time that will fit without touching—browning the pieces well on all sides. Sprinkle on the sea salt and generous grindings of pepper. Remove the rabbit to a holding plate.
- Add the garlic to the pan and permit it to soften a minute or two, taking care not to let it color. Add the tomatoes, the rosemary, and the wine to the casserole, bringing the mixture to a gentle simmer. Return the rabbit to the casserole, cover it with a slightly skewed lid, and, over a low flame, braise the rabbit for 1 hour.
- Mash the liver with the vinegar and add to the casserole, blending it well into the sauce. Continue to braise for an additional 10 minutes.
- Remove from the heat, stir in the basil leaves, and present the rabbit, in its casserole, warm or at room temperature. Should you wish to precede it with pasta
recipes/soups/coniglio_all_ischitana_italian_rabbit_stew.txt · Last modified: 2021/09/15 00:44 (external edit)