ItalianCampanian
Coniglio all'Ischitana (Ischian-Style Rabbit)
by Chef Max Mariola · 1.1M subscribers on YouTube
A traditional recipe from the island of Ischia, where rabbit is slowly cooked in a terracotta pot with aromatic herbs, white wine, and tomatoes. The chef prepares it together with local expert Anna, using marjoram and piperna (a local thyme variety). The dish is finished with a rich sauce, perfect for dipping bread or dressing bucatini pasta.
- Difficulty
- medium
Ingredients
10 items- 1.5 kgRabbit1.5–2 kg, cut into pieces
- MarjoramFresh leaves for stuffing
- PipernaA local thyme variety; substitute with regular thyme
- GarlicWhole cloves, with skin
- Chili PepperPeperoncino, to taste
- SaltTo taste
- White WineBiancolella or other dry white wine, added gradually
- TomatoesPeeled tomatoes or passata
- Black PepperTo taste
- Rabbit Giblets(optional) — Liver, spleen, heart, etc.; added at the end
Method
- Cut the rabbit in half lengthwise, then into serving pieces.
- Stuff the thigh part with fresh marjoram and piperna (or thyme).
- Place the rabbit pieces in a terracotta pot over a fire and add whole garlic cloves and chili pepper.
- Brown the rabbit on all sides without adding liquid.
- Once browned, season with salt.
- Add white wine a little at a time, letting it evaporate between additions.
- After about 20 minutes, add the tomatoes.
- Continue cooking uncovered until the rabbit is tender and the sauce has thickened, about 1–2 hours.
- If using, add the giblets (liver, etc.) towards the end and cook briefly.
- Serve the rabbit with its sauce, optionally with bucatini pasta or bread.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
