ISCHITAN RABBIT Neapolitan recipe, easy and tasty, perfect for festive menus, for a Sunday, Ferragosto, Easter, and Christmas.
Today I bring to your table a classic of Neapolitan cuisine: the ISCHITAN RABBIT, a traditional recipe I prepared for Sunday and which has been passed down in my family for generations.
My mother-in-law passed me this recipe from her great-grandmother: a typical dish of the island of Ischia, handed down over time and still a main feature for festive meals today.
I must tell you that while I was preparing it for my birthday, I was already looking forward to the moment when I would dress the pasta with that flavorful sauce… and let me tell you what a treat! The beauty of this Neapolitan recipe is its versatility: the Ischitan rabbit sauce is so rich and fragrant that it becomes the perfect condiment for a first course as well. Two dishes in one, without much effort.
Even children like rabbit; the meat is tender and delicate, and despite being a traditional recipe, it remains easy to prepare. And this is precisely the magic of Neapolitan cuisine recipes: simplicity and flavor that know how to turn an ordinary Sunday into a celebration.
If you are thinking about festive menus and looking for a second course different from the usual, elegant yet rustic, the Ischitan rabbit is the perfect answer. I consider it the ideal dish when I want to impress without too much effort.
Publish
February 25, 2013, 10:15
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 5People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 whole rabbit, raw
- 1 head garlic
- rosemary
- marjoram
- thyme
- basil
- extra virgin olive oil
- 1 tbsp lard
- 1 cup white wine
- 10 tomatoes (del piennolo)
- 1 chili pepper
- ham (shank)
Steps
Cut the rabbit into pieces or have your trusted butcher cut it for you.
Brown the rabbit pieces in half of the white wine and lard, turning them to brown the meat; if you like, add the ham shank as well.
Add the oil, all the herbs, the whole garlic, the tomatoes, deglaze with the white wine, and cook over low heat for about two and a half hours or until the meat is tender and falls off the bone.
Add broth or boiling water during cooking if needed.
Bon appetit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
ISCHITAN RABBIT Neapolitan recipe easy and tasty
Extra tips
Serve the Ischitan rabbit with rustic bread to not miss a drop of the sauce.
Accompany it with a Campanian white wine such as Ischia Bianco or Falanghina.
For an even more Neapolitan touch, also bring to the table pasta dressed with the same sauce: I assure you, you’ll make a great impression.
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
OTHER RECIPES HERE
FAQ ISCHITAN RABBIT Neapolitan recipe
Can I prepare Ischitan rabbit in advance?
Yes, in fact, the day after it is even better because the meat absorbs the flavors of the sauce better.
What are the herbs and spices used for the recipe?
You use thyme or marjoram, oregano, basil, or piperna which is wild thyme, a typical herb of the island of Ischia.
How do you marinate the rabbit?
The rabbit is not marinated, but if you really want, you can do it with vinegar and water.
Can I replace the lard?
Yes, if you prefer, you can use extra virgin olive oil, but the taste will not be quite identical to the original ancient one.
