ItalianCampanian
Ischian-Style Rabbit
A traditional Ischian recipe for rabbit cooked slowly with herbs, white wine, and tomatoes, originating from the Forio municipality. The rabbit is stuffed with local marjoram and piperna (a variety of thyme), then browned and simmered without a lid to create a thick, flavorful sauce. Often served with bucatini pasta to soak up the sauce.
- Difficulty
- medium
Ingredients
12 items- 1.5 kgWhole RabbitPreferably 1.5 kg, not too large. Cut into pieces.
- Rabbit liver(optional) — From the same rabbit. Optional, added to sauce at the end.
- Rabbit spleen(optional) — From the same rabbit. Optional.
- Rabbit stomach(optional) — From the same rabbit. Optional.
- GarlicWhole cloves with skin.
- MarjoramFresh marjoram, for stuffing and seasoning.
- PipernaIschian variety of thyme, fresh.
- Chili PepperWhole or crushed, to taste.
- Black PepperFreshly ground, to taste.
- SaltTo taste.
- White WinePreferably Biancolella wine from Ischia.
- Peeled tomatoesCanned or fresh, crushed.
Method
- Cut the rabbit in half, then into smaller pieces such as loin and thigh. Set aside the innards (liver, spleen, stomach) and wash them.
- Make a pocket in the thigh pieces and stuff with fresh marjoram and piperna (a local thyme-like herb).
- Place the rabbit pieces in a hot pot (with a little oil if needed) and brown them on all sides.
- Add whole garlic cloves (with skin), additional marjoram, piperna, chili pepper, and black pepper. Add salt.
- Pour in white wine (preferably Biancolella) a little at a time, stirring. Do not cover the pot, so the sauce thickens.
- After about 20 minutes of cooking, add peeled tomatoes. Continue cooking without a lid until the rabbit is tender and the sauce is reduced and thick.
- In the last moments of cooking, you may chop the reserved liver and stir it into the sauce (optional).
- Serve the rabbit hot with its sauce, traditionally accompanied with bucatini pasta to soak up the sauce.