The Ischian rabbit with potatoes is a typical second course from Ischia, a wonderful island that I know a little and visited many years ago, getting lost among Ischia Ponte, Sant’Angelo, Lacco Ameno, the Madonna del Soccorso, the English Beach and the Maronti Beach, Forio and … I apologize if I haven’t mentioned all the existing wonders!!!!!!!!!!!!!!
The rabbit has very lean and low-calorie meat.
It has an excellent percentage of proteins with high biological value and also a low cholesterol level.
The raw rabbit meat for 100 grams of product has 118 calories.
The rabbit meat, like veal, is considered hypoallergenic because very few allergic reactions are known in case of consumption.
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I opened a channel of recipes open to everyone and free on WhatsApp with no notifications or sounds, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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On the blog, I have already published other rabbit recipes such as:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for ISCHIAN RABBIT WITH POTATOES RECIPE
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- 3.3 lbs rabbit
- 2 cloves garlic
- 1.76 oz dry white wine
- 12.35 oz cherry tomatoes
- 12.35 oz potatoes (not in the recipe but I was looking for a one-dish meal….)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools for ISCHIAN RABBIT WITH POTATOES RECIPE
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- Casseroles
- Peelers
- Knives
PREPARATION FOR ISCHIAN RABBIT WITH POTATOES RECIPE
I wash and cut the cherry tomatoes into wedges (I used date tomatoes).
In a saucepan, I put EVO oil and garlic, letting everything brown. Then I remove the garlic cloves and add the rabbit pieces, browning them for about 5 minutes on all sides.
Then I pour in the dry white wine, allowing it to evaporate over moderate heat.
Once the alcohol has evaporated, I put the washed and cut cherry tomatoes into the saucepan.
I decided to add the potatoes which are NOT part of the original recipe, and after peeling, washing, and cutting them into chunks, I place them in the pan too.
I mix everything well, season with salt and pepper, cover with a lid, and let the Ischian rabbit cook gently for about 30/35 minutes or depending on the size of the meat pieces.
If the sauce dries out too much during cooking, just add a ladle of hot water and continue until done.
I add some fresh basil leaves and … guys, to the table!!!!!!!!!!!!
Enjoy your meal!
Annalisa
