Rabbit Ischitana Style

Name: Rabbit Ischitana Style
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Rabbit in pieces 3.3 lbs; Cluster tomatoes 10.5 oz; Garlic 1 clove; Extra virgin olive oil 4 tbsp; White wine 4 tbsp; Fine salt to taste; Black pepper to taste; Basil 3 leaves

it br fr es de

434

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 434
Carbohydrates g 2.6
of which sugars g 2.6
Protein g 50.8
Fats g 23.5
of which saturated fat g 6.1
Fiber g 1.2
Cholesterol mg 130
Sodium mg 466

Difficulty: Easy
Prep time: 10 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Rabbit Ischia-style is a delicious dish that’s like bringing a piece of Ischia right into your home. Honestly, this Ischian rabbit recipe comes from that charming island in the Gulf of Naples—where every meal is super special. The star? Fresh rabbit meat cooked with ripe tomatoes, tons of basil, and a mix of Mediterranean herbs. Really, it fills your kitchen with such a tangy and aromatic aroma.

What makes it stand out from other Italian rabbit stew recipes? It's the moist, flavorful sauce that’s often used to dress pasta, making every bite extra rich and savory. Locals say it's kinda like other Campanian dishes, like coniglio in umido or rabbit cacciatore. But the Ischia version? It’s got that special herb mix and seaside vibe.

And you know what? Enjoying rabbit Ischia-style is kinda like taking a trip to the island itself. This recipe captures everything you expect from Neapolitan cuisine—fresh flavors, simple ingredients, and lots of heart. The meat gets so tender, soaking up all the juices. Plus, the sauce turns this golden hue after slow simmering with tomatoes and olive oil. So listen, Ischia’s cooks have played around with different twists—sometimes adding white wine or black olives for depth.

It feels rustic and special. You know? Reminds me of family gatherings and sunny days by the sea. For anyone who loves traditional Italian recipes, this is the kind of food that really brings people together. Whether spooning the sauce over pasta or enjoying those crispy edges of the rabbit, each bite is a taste of Ischia’s history. People from the island are super proud of this recipe. And once you taste it, it’s way, way easy to see why everyone keeps coming back for more. It’s a really, really good way to experience a bit of Italy’s beautiful Campania region right at home.

How to prepare Rabbit Ischitana Style

To prepare rabbit Ischitana style, start by rinsing the tomatoes under fresh water 1, then dry them and cut them in half 2. Cut and remove the top part of the tomato 3.

Then slice them 4 and then cut them into cubes 5, collect them in a small bowl. Then take a saucepan, pour in the oil and the peeled garlic clove with the green inner part removed (to make the flavor more pleasant) 6, fry gently for a few moments and when the garlic is golden but not burnt, remove it.

and add the pieces of rabbit washed and dried with a kitchen towel 7. Brown the meat for 4-5 minutes, turning the pieces on all sides for an even browning 8. Then deglaze with the white wine, little by little, turning the pieces of meat while pouring the wine 9. Let it evaporate over medium flame,

and when the wine has completely evaporated, add the diced tomatoes 10, adjust with salt and pepper 11, and cook for about 30 minutes with the lid on 12, stirring and turning the pieces of meat from time to time.

If the meat seems to dry out too much during cooking, you can add a little water (you can use the same bowl you used to collect the diced tomatoes) 13. Finally, add the hand-torn basil leaves 14 and turn off the heat. The sauce should be dense and shiny; your rabbit Ischitana style is ready to be served piping hot 15!