Braised rabbit in the style of Ischia (Coniglio all'Ischitana) from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond (page 135) by Katie Parla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on January 23, 2025

    Excellent! The dish is say to pull together as long as you remember to marinate the rabbit the night before. Otherwise the prep is minimal and you get great flavor for minimal effort and some time in a low oven. The acidity of the dish really makes the meat and the sauce shine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.