Recipe courtesy of Mario Batali
Show: Molto Mario
Print
Rabbit in the Style of Ischia: Coniglio All' Ischitana
Total:
1 hr 47 min
Prep:
12 min
Cook:
1 hr 35 min
Yield:
4 servings
Total:
1 hr 47 min
Prep:
12 min
Cook:
1 hr 35 min
Yield:
4 servings

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 (4-pound) rabbit, cleaned, cut into 8 pieces, liver reserved
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 4 cloves garlic, crushed and minced
  • 3 large tomatoes, peeled, seeded and cut into 1/2-inch dice, or 1 (28-ounce) can tomatoes, drained and crushed
  • 1 can tomato paste
  • 1 sprig fresh rosemary
  • 1 1/4 cups dry white wine
  • 2 tablespoons red wine vinegar
  • 1/2 cup fresh basil leaves, torn

Directions

In a large cast-iron casserole, heat the olive oil until just smoking. Add the rabbit and brown well on all sides. Season the meat with salt and pepper, remove from the casserole and set aside.

To the same casserole, add the garlic and reduce heat to medium. Cook garlic 1 to 2 minutes, until it is softened but not browned. Add the tomatoes, tomato paste, rosemary and wine and simmer 5 minutes.

Return the rabbit to the casserole, cover loosely and cook over low heat for 1 hour, until meat is very tender. In a small bowl, combine the liver and the vinegar and mash well with a fork. Add the liver mixture to the casserole and cook 10 minutes. Add the basil leaves, remove from heat and serve immediately.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

All American Beef Taco

Recipe courtesy of Alton Brown

Chicago-Style Deep Dish Pizza

Recipe courtesy of Santos Loo

Cuban-Style Pork Roast

Recipe courtesy of Michelle Jones

Asian Style Slaw

Recipe courtesy of Dave Lieberman

German-Style Kohlrabi

Recipe courtesy of Tamara Reynolds

Louisiana Style Shrimp

Recipe courtesy of Rachael Ray

Cuban-Style Black Beans

Recipe courtesy of Tiffani Thiessen

Mexican Style Slaw

Recipe courtesy of Marcela Valladolid

Trending Videos

So Much Pretty Food Here