====== Coniglio all’ Ischitana (Italian Rabbit Stew) ======
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===== 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
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===== Info =====
  * **Prep:** 20
  * **Cook:** 60
  * **Serves:** 4
  * [[https://www.epicurious.com/recipes/food/views/coniglio-all-ischitana-391123|Source]]


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===== Directions =====
  -  Cut the rabbit into 8 pieces. Rinse and dry on absorbent paper towels. In a large terra-cotta or enameled cast-iron casserole over a lively flame, heat the olive oil and sauté the rabbit—cook only those pieces at a time that will fit without touching—browning the pieces well on all sides. Sprinkle on the sea salt and generous grindings of pepper. Remove the rabbit to a holding plate.
  - Add the garlic to the pan and permit it to soften a minute or two, taking care not to let it color. Add the tomatoes, the rosemary, and the wine to the casserole, bringing the mixture to a gentle simmer. Return the rabbit to the casserole, cover it with a slightly skewed lid, and, over a low flame, braise the rabbit for 1 hour.
  - Mash the liver with the vinegar and add to the casserole, blending it well into the sauce. Continue to braise for an additional 10 minutes.
  - Remove from the heat, stir in the basil leaves, and present the rabbit, in its casserole, warm or at room temperature. Should you wish to precede it with pasta

{{tag>rabbit italian stew soup tomato rosemary white_wine red_wine_vinegar pasta}}
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