Coniglio Alischiatana Ischia Style Rabbit Food

HOW TO MAKE CONIGLIO ALL'ISCHITANA (ISCHIAN RABBIT) FROM STANLEY TUCCI: SEARCHING FOR ITALY

Steps:

• Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Once the oil is hot enough, place the entire garlic head in along with the chilli. Once garlic and chilli are golden/brown, then add the rabbit pieces making sure to get a nice sear on both sides. Next add the white wine along with the herbs and olives and let it cook for about 2 minutes. Lastly, add the tomatoes and salt, and cover the Dutch oven with the lid for about 20 minutes. Remove the lid and let it continue to cook until the tomato sauce reduces and thickens up a bit. Remove from heat, salt to taste, and serve.

RABBIT, HUNTER-STYLE: CONIGLIO ALLA CACCIATORA

Steps:

• In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the rabbit and cook until brown. Turn the rabbit over and cook the other side. Remove the browned rabbit to a plate and hold aside.
• When all rabbit is removed, add the onion, garlic, and mushrooms. Saute until the onion is tender. Add in the browned rabbit and season with salt, pepper and red pepper flakes. Add the tomatoes, cover, and simmer for 30 minutes, or until rabbit is done. Remove the rabbit from the sauce and keep warm. Remove the cover and simmer for another 10 minutes on high heat to concentrate the sauce. Adjust the seasoning if necessary. Pour sauce on top of rabbit and sprinkle with parsley.

CONIGLIO ALL' ISCHITANA

Steps:

• 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, follow the instructions for its presentation on page 71.