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Add a photoServings: 4
Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 x frzn rabbit - (3 1/4 lbs) thawed, and
- Â Â cut into 8 pcs
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 5 x garlic cloves chopped
- 1 lb tomatoes minced, with
- Â Â seeds and juices - (abt 2 1/2 c.)
- 1Â 1/3 c. dry white wine
- 2 Tbsp. minced fresh thyme
- 2 Tbsp. minced fresh oregano
- 1 Tbsp. minced fresh rosemary
Directions
- Heat oil in heavy large pot over high heat. Sprinkle rabbit with salt and pepper. Add in rabbit to pot and saute/fry till browned on all sides, about 10 min. Add in garlic; saute/fry 1 minute. Add in tomatoes and wine. Bring to boil, scraping up any browned bits. Reduce heat to medium, cover and simmer till rabbit is cooked through, about 30 min.
- Using tongs, transfer rabbit pcs to plate. Add in herbs to sauce in pot. Simmer till slightly reduced, about 5 min. Return rabbit to pot. Stir till heated through, about 3 min. Season with salt and pepper and serve.
- This recipe yields 4 servings.
- Comments: To most Americans, Ischia, off the coast of Naples, is relatively unknown. Which's a shame, because for centuries this island's thermal springs have been luring savvy travelers for restorative dips; plus, the locals produce some of the best wine in the region. At La Pergola, a family-run inn located on a hill just outside of Forio, guests enjoy some of which homemade wine, along with artisanal jams and extra virgin olive oil. La Pergola also serves one of the island's most popular dishes, rabbit cacciatore, or possibly hunter's rabbit.
- Chicken may be substituted for rabbit in this hearty dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 94 | 51% |
| Total Fat 10.64g | 13% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 374mg | 11% |
| Total Carbs 8.96g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.43g | 2% |
| Protein 1.42g | 2% |
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