Coniglio all’Ischitana (Ischia-Style Rabbit Stew)

• 4 pieces Rabbit legs, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 3 tbsp Extra virgin olive oil
• 6 cloves Garlic
• ½ tsp Chili flakes
• 250 ml Dry White Wine
• 400 g Cherry tomatoes, ripe
• 2 sprigs Fresh rosemary
• 800 g New potatoes, small
• 15 g Fresh parsley

1. Pat the rabbit dry, then season all over with the fine sea salt and black pepper. Lightly crush the garlic cloves with the side of a knife and halve the cherry tomatoes.
2. Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Brown the rabbit legs well on all sides, 8 to 10 minutes total, then transfer to a plate.
3. Lower the heat to medium and add the garlic and chilli flakes to the pot. Cook for 1 minute until fragrant, stirring so the garlic does not colour too much.
4. Pour in the dry white wine and scrape up any browned bits from the base of the pot. Simmer for 3 to 4 minutes to reduce slightly.
5. Add the cherry tomatoes and rosemary, then return the rabbit to the pot along with any resting juices. Bring to a gentle simmer, cover, and cook on low for 45 minutes, turning the rabbit once or twice, until the meat is tender.
6. Meanwhile, put the new potatoes in a large pot, cover with cold water, and add a pinch of fine sea salt. Bring to the boil, then simmer for 15 to 20 minutes until a knife slides in easily; drain well.
7. Uncover the rabbit and simmer the sauce for 10 to 15 minutes until glossy and slightly reduced, spooning the sauce over the meat. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed.
8. Finely chop the fresh parsley and stir most of it into the sauce. Serve the rabbit with the potatoes and plenty of pan juices, finishing with the remaining parsley.

Made this recipe? Rate it — a comment is optional.