coniglio all'ischitana - rabbit Ischia style
Total preparation time: 1 hr
Serves: 4Ingredients:
- 1 rabbit
- 1/2 cup olive oil
- 6 clove garlic
- rosemary
- piperna, typical Ischian herb
- hot red pepper
- 1/2 glass white wine
Steps:
- Clean the rabbit, set the liver aside. Soak the rabbit in water for 30 minutes then dry thoroughly. Cut the rabbit into pieces.
- Chop the herbs together, and place in a large saucepan with the olive oil and unpeeled garlic gloves. Cook over a very low flame until the garlic is lightly broened; remove the garlic and herbs and set them aside.
- Now, brown the rabbit, 2 pieces at time in the flavored oil, remove and set aside. When they are all browned, put them back into the pan, lower the flame and gradually add the white wine.
- Then add the herbs and garlic along with a little red hot pepper. Cook covered, salt to taste. When the meat is tender, add the liver, cut into cubes and cook for 5 minutes.