Dish
Coniglio all’ischitana
Ischia-style rabbit
Coniglio all’ischitana is a rustic and hearty dish that is perfect for a cold winter night. The rabbit is slow-cooked in a tomato-based sauce with garlic, onions, and red wine. The result is a tender and flavorful meat that falls off the bone. The dish is typically served with crusty bread to soak up the delicious sauce.
Origins and history
Coniglio all’ischitana is a traditional dish from the island of Ischia in Italy. It is believed to have originated in the 16th century and was originally made with wild rabbit. Today, it is a popular dish in Ischia and throughout Italy.
Dietary considerations
This dish is not suitable for vegetarians or vegans. It is also not recommended for those with a rabbit allergy.
Variations
There are many variations of this dish, some of which include the addition of olives, capers, or anchovies. Some recipes also call for the rabbit to be marinated in red wine before cooking.
Presentation and garnishing
Coniglio all’ischitana is typically served in a rustic, family-style dish. Garnish with fresh herbs, such as parsley or basil, for a pop of color.
Tips & Tricks
To ensure the rabbit is tender and flavorful, marinate it in red wine for at least an hour before cooking.
Side-dishes
Crusty bread is the perfect side dish for Coniglio all’ischitana. It is also commonly served with roasted potatoes or polenta.
Drink pairings
A full-bodied red wine, such as a Chianti or Barolo, pairs well with this dish.
Delicious Coniglio all’ischitana recipes
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