Coniglio alla cacciatora in bianco – Hunter’s Style Rabbit from Ischia

Coniglio alla cacciatora in bianco – Hunter’s Style Rabbit from Ischia

Neapolitan cuisine is one that is prepared with thought. Whether simmering of a sauce or a quick fry of fresh fish.

The ingredients that are combined to a form a Neapolitan dish all keep their individual personalities. Even after many hours of cooking a sauce, the wonderful aromas of the tomatoes and of the assorted herbs come through.

INGREDIENTS

Serves 4

1 rabbit 1.4kg/3lbs cut into 12 pieces
Water 1 Litre/32fl oz.
3 tablespoons red wine vinegar
125ml/4 fl oz Extra Virgin Olive Oil
salt & freshly ground black pepper
4 large garlic cloves, peeled
1 tablespoon of fresh rosemary leaves
250ml/8 fl oz dry white wine
250ml/8 fl oz chicken or vegetable broth

To serve:

20 sprigs Italian parsley, leaves only
2 medium sized cloves of garlic peeled

Rinse the rabbit under cold running water, & then soak it for 1 hour in a bowl containing the cold water mixed with the vinegar. Drain the rabbit, rinse it again under cold running water, and pat dry with paper towels.

Place a medium sized casserole containing the oil over medium heat, and when the oil is hot, add the rabbit. Lightly sauté the rabbit, turning the pieces occasionally, for 15 minutes & then season with salt & pepper.

Finely chop the garlic and rosemary together on a cutting board and add the mixture to the casserole. Mix very well.

Add half of the wine and cook for 5 minutes. Add the remaining wine, cover the casserole and cook until the rabbit is very golden in colour and soft, adding broth as needed, about 45 minutes. The rabbit should be golden in colour and very tender.

Finely chop the parsley and garlic together on a chopping board. Serve the rabbit with a little bit of the juices and the parsley mixture.

Buon appetito!

WINE SUGGESTION: Marisa Cuomo Costa D’Amalfi Furore Bianco DOC

Falanghina 60%

Biancolella 40%

Costa d’Amalfi Furore wines are those produced under the Costa d’Amalfi DOC, specifically from grapes grown in the village of Furore. Furore is one of three villages singled out as a source of particularly fine wine (Ravello and Tramonti are the other two), and as such is permitted to include its name as part of the DOC title on labels.

The overripe grapes are harvested manually and arrive intact in the winery. After soft pressing the juice ferments at 12 ° C for about three months in oak barrels.

A delicate aroma of fruit, reminiscent of the unmistakable Mediterranean scents of the zone of origin. The flavour is pervasive and balanced, with a slight dominance of the acidic note supporting the freshness of the aromas.
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