Coniglio all'Ischitana (Ischian Rabbit Stew)

• •1.2 kg Whole Rabbit (cut into small pieces)
• •10 pieces Piennolo or Cherry Tomatoes (halved)
• •1 head Garlic (cloves lightly crushed, skins on)
• •1 cup Dry White Wine (ideally an Ischian white wine)
• •1 sprig Fresh Piperna (or wild thyme; alternatively, regular fresh thyme)
• •1 piece Hot Chili Pepper (whole)
• •to taste Extra Virgin Olive Oil
• •1 tsp Lard (optional, for ancient tradition)
• •to taste Fine Salt

Instructions

1. 1

   In a large, heavy-bottomed pot (a terracotta pot, or 'creagna', is ideal), heat a generous amount of olive oil over high heat. If using, add a teaspoon of lard. Add the rabbit pieces and brown them thoroughly on all sides until golden and well-sealed. This step should take about 10-15 minutes.

2. 2

   Once the rabbit is beautifully browned, add the lightly crushed garlic cloves (skins on) and the whole hot chili pepper to the pot. Sauté for a couple of minutes, stirring gently, being careful not to burn the garlic.

3. 3

   Increase the heat to high. Pour in the white wine and let it simmer for a few minutes until the alcohol has completely evaporated.

4. 4

   Reduce the heat to low. Add the halved cherry tomatoes and the sprig of piperna (or thyme) to the pot. Cover tightly with a lid and let it simmer gently for approximately 35-40 minutes.

5. 5

   Check the stew occasionally. If the sauce begins to dry out too much during cooking, you can add a splash of water or a little more wine. Towards the end of the cooking time, remove the lid to allow the sauce to thicken and concentrate its flavors. The rabbit should be incredibly tender. Adjust salt to taste and serve piping hot.

Chef's Tips

• 💡For the most authentic flavor and cooking experience, use a traditional terracotta pot.
• 💡The rich, flavorful sauce from this rabbit stew is traditionally used to dress bucatini pasta as a delicious first course.
• 💡If 'piperna' (wild thyme) is unavailable, fresh regular thyme makes an excellent substitute.