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. Coniglio alla cacciatora in bianco – Hunter’s Style Rabbit from Ischia is one such dish.
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 such as Biancolella
250mL/8 fl oz Chicken or vegetable broth
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, season with salt and 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.
Click below to purchase Biancolella