Coniglio all’ischitana

Method

1. Heat the oil in the casserole over medium-high heat. Season the rabbit with 6 g salt. Brown in two batches for about 8 minutes per batch, turning to color several sides; transfer to a plate.Heat the oil in the casserole over medium-high heat. Season the rabbit with 6 g salt. Brown in two batches for about 8 minutes per batch, turning to color several sides; transfer to a plate.

   Start 16 min timer

2. Lower the heat. Add onion, garlic and chile to the same pan and cook for 5 minutes, stirring without burning the garlic. Return all the rabbit and any collected juices.Lower the heat. Add onion, garlic and chile to the same pan and cook for 5 minutes, stirring without burning the garlic. Return all the rabbit and any collected juices.

   Start 5 min timer

3. Pour in the wine and simmer uncovered for 4 minutes, scraping up the browned juices. Add tomatoes, thyme and the remaining 2 g salt. Cover loosely and simmer gently for 45 minutes, turning the pieces twice.Pour in the wine and simmer uncovered for 4 minutes, scraping up the browned juices. Add tomatoes, thyme and the remaining 2 g salt. Cover loosely and simmer gently for 45 minutes, turning the pieces twice.

   Start 49 min timer

4. During the braise, add the hot water in 50 ml additions only when the bottom begins to dry; the rabbit should braise in shallow juices rather than boil submerged. Uncover and cook for a final 10 minutes, until the thickest pieces are cooked through and tender and the sauce coats them. Stir in the basil and remove woody herb stems. Divide the rabbit and sauce between serving plates.During the braise, add the hot water in 3½ tbsp additions only when the bottom begins to dry; the rabbit should braise in shallow juices rather than boil submerged. Uncover and cook for a final 10 minutes, until the thickest pieces are cooked through and tender and the sauce coats them. Stir in the basil and remove woody herb stems. Divide the rabbit and sauce between serving plates.

   Start 10 min timer