Coniglio all’ Ischitana

Name: Coniglio all’ Ischitana
Yield: serve 4
Ingredients: 1 3 1/2- to 4-pound rabbit, cleaned, its liver reserved; 1/3 cup extra-virgin olive oil; 1 1/2 teaspoons fine sea salt; Freshly cracked pepper; 3 fat cloves garlic, peeled, crushed, and finely minced; 3 large ripe tomatoes, peeled, seeded, and chopped; 1 large branch of rosemary; 1 1/2 cups dry white wine; 2 tablespoons good red wine vinegar; 1/2 cup torn fresh basil leaves

January 24, 2012

An island off Napoli’s great bay is Ischia. Wild rabbits thrived there once and some still do for a while, before the clever Ischitani sack them, whipping them into old terra-cotta pots, flattering their dry, scant flesh into rosemaried silk.

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