Ischian Rabbit

Discover the original recipe for Ischian rabbit!

1 AIA Rabbit

230 g of cherry tomatoes

Half a glass of white wine

Marjoram

Rosemary

1 chili pepper

1 clove of garlic

Thyme

Salt

Extra virgin olive oil

Description

Today AIA takes you to discover a second course of Italian tradition that is truly unmissable: the Ischian rabbit. A typical dish of the island of Ischia, in Campania, the Ischian rabbit is the classic recipe for Sunday lunch that you can prepare when you have guests at home and want to amaze them with a dish full of flavor and intense aroma. Follow our step-by-step instructions and you will see that making this second course will be a piece of cake.

Here is the complete recipe for Ischian rabbit!

Procedure

To prepare the Ischian rabbit, cut the AIA rabbit into fairly large pieces. In a non-stick pan pour a drizzle of extra virgin olive oil, a piece of garlic and the chili pepper. Brown for a few minutes. Then also add the pieces of AIA rabbit that you will cook on all sides, taking care to stir occasionally.

Blend with half a glass of white wine, remove the garlic and add the herbs and tomatoes that you have previously washed and cut in 2 parts. Season with a pinch of salt, cover with the lid and let it cook for about 20 minutes. After the necessary time, remove the lid and let the sauce that has formed thicken for a few minutes, stirring occasionally with a wooden spoon.

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