Best 2 Coniglio All Ischitana Recipes
In the picturesque region of Ischia, nestled amidst the azure waters of the Tyrrhenian Sea and the lush greenery of Mount Epomeo, lies a culinary treasure that captures the essence of this Mediterranean paradise: Coniglio all'Ischitana. This traditional dish, deeply rooted in Ischian culture, showcases the harmonious blend of flavors that define the island's cuisine. A symphony of aromatic herbs, succulent rabbit meat, and the vibrant tang of tomatoes come together to create an unforgettable dining experience. Our curated collection of recipes offers a journey through the diverse expressions of Coniglio all'Ischitana, each capturing the unique culinary heritage of Ischia. From the classic preparation that highlights the natural flavors of the rabbit to innovative interpretations that add a touch of contemporary flair, these recipes promise to tantalize your taste buds and transport you to the sun-kissed shores of Ischia.
Let's cook with our recipes!
CONIGLIO AL'ISCHIATANA: ISCHIA-STYLE RABBIT
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
CONIGLIO ALL' ISCHITANA
Steps:
- Cut the rabbit into 8 pieces. Rinse and dry on absorbent paper towels. In a large terra-cotta or enameled cast-iron casserole over a lively flame, heat the olive oil and sauté the rabbit-cook only those pieces at a time that will fit without touching-browning the pieces well on all sides. Sprinkle on the sea salt and generous grindings of pepper. Remove the rabbit to a holding plate.
- Add the garlic to the pan and permit it to soften a minute or two, taking care not to let it color. Add the tomatoes, the rosemary, and the wine to the casserole, bringing the mixture to a gentle simmer. Return the rabbit to the casserole, cover it with a slightly skewed lid, and, over a low flame, braise the rabbit for 1 hour.
- Mash the liver with the vinegar and add to the casserole, blending it well into the sauce. Continue to braise for an additional 10 minutes.
- Remove from the heat, stir in the basil leaves, and present the rabbit, in its casserole, warm or at room temperature. Should you wish to precede it with pasta, follow the instructions for its presentation on page 71.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the dish will taste. This is especially important for the rabbit, which should be fresh and young.
- Marinate the rabbit: Marinating the rabbit in a mixture of white wine, olive oil, garlic, and herbs will help to tenderize the meat and add flavor.
- Cook the rabbit slowly: Rabbit is a delicate meat that can easily become tough if overcooked. Cook it slowly over low heat until the meat is tender and falls off the bone.
- Use a variety of vegetables: This recipe calls for a variety of vegetables, including tomatoes, potatoes, carrots, and celery. Feel free to add other vegetables that you like, such as zucchini, bell peppers, or mushrooms.
- Season to taste: Be sure to season the dish to taste with salt and pepper. You can also add other herbs and spices, such as rosemary, thyme, or oregano.
Conclusion:
Coniglio all'ischitana is a delicious and flavorful dish that is perfect for a special occasion. The combination of rabbit, vegetables, and white wine creates a rich and complex flavor that is sure to please everyone at the table. If you are looking for a new and exciting way to cook rabbit, this recipe is definitely worth a try.
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