Coniglio all'Ischitana is a celebrated rabbit stew from the island of Ischia, off the coast of Campania. Slowly braised with tomatoes, white wine, garlic, and fresh herbs, it is one of southern Italy's most iconic rustic dishes.
Pat the rabbit pieces dry and season generously with salt and black pepper.
Traditional Ischian cooks use a gentle simmer rather than a rapid boil, allowing the rabbit to become tender while the tomatoes concentrate into a rich sauce. Bone-in rabbit produces the most authentic flavor, and the dish is even better after resting for 15 to 20 minutes before serving.
Heat the olive oil in a large Dutch oven over medium-high heat.
Brown the rabbit on all sides in batches, then transfer to a plate.
Reduce the heat to medium and sauté the garlic and onion until softened.
Stir in the chili pepper, if using, and cook for 30 seconds.
Add the tomato paste and cook for 1 minute.
Deglaze the pot with the white wine, scraping up any browned bits.
Stir in the cherry tomatoes and thyme.
Return the rabbit to the pot along with any accumulated juices.
Cover and simmer gently for 75 to 90 minutes, stirring occasionally, until the rabbit is very tender.
Stir in the parsley and basil during the final 5 minutes of cooking.
Taste and adjust the seasoning before serving.
Serve with crusty Italian bread or roasted potatoes to soak up the flavorful sauce.
