Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Coniglio Al'ischiatana: Ischia-style Rabbit
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- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 913
- Total Fat
- 49 g
- Saturated Fat
- 10 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 82 g
- Cholesterol
- 226 mg
- Sodium
- 1430 mg
- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 913
- Total Fat
- 49 g
- Saturated Fat
- 10 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 82 g
- Cholesterol
- 226 mg
- Sodium
- 1430 mg
Ingredients
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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