The delicious Ischia-style rabbit. For a good result of the typical dish of the Ischia tradition, the recipe requires the use of an island rabbit from Fossa. Taking the rabbit, remove all the entrails, cut it into pieces, rinse it and dry it well. Take the innards and marinate them in wine for a few hours. In a pan, preferably terracotta, put extra virgin olive oil, a little devil pepper and a head of garlic (I recommend red nobia garlic). As soon as the garlic has browned, remove it from the heat, set it aside and add the rabbit previously cut into pieces into the saucepan, being careful and giving a golden and even sear to all the meat. Deglaze with plenty of white wine. Add the whole tomatoes (strictly from Piennolo di Ischia), the entrails, the previously removed head of garlic, add salt, a few leaves of thyme and marjoram and leave to cook over a low heat for no more than 20 minutes, making sure that the meat does not it dries out too much. The rabbit will be ready to serve when the sauce has thickened well and the meat almost seems to be sticking to the bottom of the saucepan. Tradition dictates that the Ischia-style rabbit is accompanied by rigorously fresh and hand-cut French fries.
\nEnjoy your meal !<\/p>\n","protected":false},"excerpt":{"rendered":"
The delicious Ischia-style rabbit. For a good result of the typical dish of the Ischia tradition, the recipe requires the use of an island rabbit from Fossa. Taking the rabbit, remove all the entrails, cut it into pieces, rinse it and dry it well. Take the innards and marinate them in wine for a few<\/p>\n