Coniglio All Ischitana Food
CONIGLIO AL'ISCHIATANA: ISCHIA-STYLE RABBIT
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Heat up the extra-virgin olive oil in a saucepan. Place the rabbit in the hot olive oil. Then add the garlic bulb, chile pepper, and salt. Sear the rabbit until golden brown on all sides. Add the tomato paste and wine to deglaze the pan. Then add the basil, oregano, thyme, and tomatoes. Once the wine has reduced, transfer to a baking pan and place in the oven for approximately 30 minutes.
HOW TO MAKE CONIGLIO ALL'ISCHITANA (ISCHIAN RABBIT) FROM STANLEY TUCCI: SEARCHING FOR ITALY
Best Coniglio all'Ischitana (Ischian Rabbit) is a rabbit stew made in the style of Ischia and this recipe is just like the one from Stanley Tucci: Searching For Italy.
Provided by Theresa Greco
Categories Soup/Stew, Dinner
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts :
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.
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