Saddle Of Rabbit Roasted In Tobacco Leaf With A Subtle Garlic Sauce Recipes

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CONIGLIO AL'ISCHIATANA: ISCHIA-STYLE RABBIT



Coniglio Al'ischiatana: Ischia-style Rabbit image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1/2 cup/117 ml extra-virgin olive oil
1 medium rabbit, cut into pieces
1 whole garlic bulb, with roots and base chopped off
1 fresh chile pepper, chopped
Salt
5 fresh basil leaves, chopped
Fresh oregano leaves
Fresh thyme leaves
2 tablespoons/28 g tomato paste
2 cups/470 ml white wine
10 cherry tomatoes, halved

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat up the extra-virgin olive oil in a saucepan. Place the rabbit in the hot olive oil. Then add the garlic bulb, chile pepper, and salt. Sear the rabbit until golden brown on all sides. Add the tomato paste and wine to deglaze the pan. Then add the basil, oregano, thyme, and tomatoes. Once the wine has reduced, transfer to a baking pan and place in the oven for approximately 30 minutes.

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