The Ischitan rabbit is a typical dish of Neapolitan cuisine, from the island of Ischia. The pieces of rabbit are cooked with cherry tomatoes, fragrant spices, and soaked with good local wine.
The cooking of the rabbit should be slow to allow all the ingredients to cook gently. It will emanate an intoxicating aroma and have an enticing and delicious sauce also to dress pasta!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 567.99 (Kcal)
- Carbohydrates 5.55 (g) of which sugars 5.29 (g)
- Proteins 47.38 (g)
- Fat 36.48 (g) of which saturated 8.15 (g)of which unsaturated 5.68 (g)
- Fibers 1.01 (g)
- Sodium 524.39 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR ISCHITAN RABBIT
- 1 whole rabbit, raw (about 2.2 lbs)
- to taste salt
- to taste chili pepper
- 9 oz cherry tomatoes (pachino)
- 5 cloves garlic
- 1 glass white wine
- to taste thyme
- to taste marjoram
- to taste basil
- 1 glass extra virgin olive oil
Tools
- 1 Earthenware Pot
PREPARATION OF ISCHITAN RABBIT
Cut the rabbit into pieces, wash them and set aside.
Meanwhile, wash the cherry tomatoes, cut them in half, then squeeze them in a strainer, collecting their juice in a bowl.
Pour some extra virgin olive oil in a non-stick pan where you will sauté the chili pepper and a peeled clove of garlic. As soon as the garlic is golden, remove it.
Dry the rabbit pieces and transfer them into the hot oil. Turn them with a wooden spoon to brown them well on all sides. Then transfer them to a plate. Browning is essential for a good final result. That golden crust should form on both sides.
In the earthenware pot, pour about half a glass of extra virgin olive oil, once it’s hot, add the garlic and all the pieces of rabbit, adjust with salt. Increase the heat and pour, a little at a time, the white wine. Let it evaporate, then continue cooking for 15-20 minutes.
Add the cherry tomatoes, mix and continue cooking for another 15 minutes with the lid on.
Add the aromatic herbs and continue cooking (over medium heat) for another 20-30 minutes without the lid, until you get a nice sauce not too thick. During cooking, occasionally add the tomato liquid kept aside.
The Ischitan rabbit is ready to be served. The rabbit should be placed on a serving plate, leaving almost all the sauce in the pot along with some shreds of meat that formed during cooking. The sauce will be used to dress the famous bucatini with rabbit sauce, a must in island cuisine.
Adriana’s Advice
Make sure to choose a good white wine and do not omit the herbs: both are fundamental for the success of the dish.
FAQ (Questions and Answers)
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