Rabbit from Ischia

Rabbit from Ischia

Coniglio all’ischitana

The Amalfi Coast
Helen Cathcart

This is said to be the way the people from the small island of Ischia, off the coast of Naples, cook wild rabbit. Invest in good-quality olives, such as taggiasche or kalamata bought with stones in and remove just before cooking. The flavour will greatly improve the dish.


Quantity Ingredient
1 rabbit, jointed, skin leˆft on
salt and freshly ground black pepper
‘00’ or plain flour, to coat the rabbit
4 tablespoons sunflower oil
6 tablespoons extra-virgin olive oil
1 fresh red chilli, finely sliced
2 garlic cloves, lightly crushed
2 long sprigs rosemary
200ml white wine
400g cherry or ripe round tomatoes
or 400g canned plum tomatoes
500ml hot chicken or rich vegetable stock
80g good-quality black olives
handful parsley, roughly chopped
Enza’s fried potatoes
sauteed chard leaves or spinach, to serve


  1. Season the pieces of rabbit with salt and black pepper. Coat the pieces in flour and tap off the excess. A quick way of doing this is to put the flour into a plastic food bag with the rabbit pieces and shake the bag, making sure the meat is evenly coated.
  2. Heat the sunflower oil in a pan and fry the rabbit until golden-brown and crispy. Be patient, as the crispier and more golden the skin, the more flavour it will create. Remove the rabbit from the pan, pour away the oil and clean off any very burnt bits from the pan – brown is good, blackened is not.
  3. Heat the olive oil in the pan and fry the chilli, garlic and rosemary for 1 minute. Put the rabbit back into the pan and pour in the wine. Allow the wine to evaporate (this will take a couple of minutes) then add the tomatoes and stir through. Pour in the hot stock, add the olives and cook for 1 ½ hours, or until the rabbit is really tender and falls off the bone. Stir in the parsley and serve with fried potatoes and sautéed chard leaves or spinach.
The AmalfiCoast
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