Coniglio Al'ischiatana: Ischia-style Rabbit
Coniglio Al'ischiatana: Ischia-style Rabbit
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 913
- Total Fat
- 49
- Saturated Fat
- 10
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 82
- Cholesterol
- 226
- Sodium
- 1430
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 913
- Total Fat
- 49
- Saturated Fat
- 10
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 82
- Cholesterol
- 226
- Sodium
- 1430
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
Ingredients
1/2 cup/117 ml extra-virgin olive oil
1 medium rabbit, cut into pieces
1 whole garlic bulb, with roots and base chopped off
1 fresh chile pepper, chopped
Salt
5 fresh basil leaves, chopped
Fresh oregano leaves
Fresh thyme leaves
2 tablespoons/28 g tomato paste
2 cups/470 ml white wine
10 cherry tomatoes, halved
Directions
- 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.
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