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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Coniglio all'Ischitana: Rabbit braised with tomatoes, rosemary, basil and white wine Ischia style. Ingredients:
extra-virgin olive oil, 1/4 cup |
1 (3 lb) rabbit, cleaned, cut into 6 pieces, liver reserved |
1 teaspoon salt |
ground black pepper |
4 teaspoons garlic, minced |
1 (28 ounce) can tomatoes, drained and crushed |
1 (6 ounce) can tomato paste |
1/2 teaspoon rosemary |
1 1/4 cups dry white wine |
2 tablespoons red wine vinegar |
1/2 cup fresh basil leaf, torn |
Directions:
1. Brown rabbit well on all sides in a large frying pan with olive oil.
2. Season with salt and pepper, remove and set aside.
3. To the same pan, add garlic over medium heat.
4. Cook 1 to 2 minutes.
5. Stir in tomatoes, tomato paste, rosemary and wine and simmer 5 minutes.
6. Return the rabbit to the pan, cover and cook over low heat for 1 hour, until rabbit is very tender.
7. In a small bowl, combine the liver and red wine vinegar and mash well with a fork and add to the pan and cook 10 minutes.
8. Add the basil leaves and serve immediately.
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