To most Americans, Ischia, off the coast of Naples, is relatively unknown. That’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 that homemade wine, along with artisanal jams and olive oil. La Pergola also serves one of the island’s most popular dishes, rabbit cacciatore, or hunter’s rabbit.
Chicken may be substituted for rabbit in this hearty dish.
Makes 4 servings.
- 3tablespoons olive oil
- 13 1/4-pound frozen rabbit, thawed, cut into 8 pieces
- 5garlic cloves, minced
- 1pound tomatoes, chopped, with seeds and juices (about 2 1/2 cups)
- 1 1/3cups dry white wine
- 2tablespoons chopped fresh thyme
- 2tablespoons chopped fresh oregano
- 1tablespoon chopped fresh rosemary
DIRECTIONS Heat oil in heavy large pot over high heat. Sprinkle rabbit with salt and pepper. Add rabbit to pot and sauté until browned on all sides, about 10 minutes. Add garlic; sauté 1 minute. Add tomatoes and wine. Bring to boil, scraping up any browned bits. Reduce heat to medium, cover and simmer until rabbit is cooked through, about 30 minutes.
Using tongs, transfer rabbit pieces to plate. Add herbs to sauce in pot. Simmer until slightly reduced, about 5 minutes. Return rabbit to pot. Stir until heated through, about 3 minutes. Season with salt and pepper and serve.