"Coniglio alla Cacciatora" (Rabbit Cacciatore)
We are on the roof of the Island and we aim to South, altitude and sun benefits for the surrounding vineyards and spirit. The entrance to the restaurant is paved by a foretaste show of “Capri, vineyards and Pontine Islands”. The kitchen is exquisitely earthy and is served in a setting reminiscent of the old peasant culture, in a sober frame of Tufo and Wood, reconsidering the cliché that Ischia is marked only by a sea gastronomy
Ingredienti:
+ Rabbit "di fossa"
+ Extravirgin olive oil
+ Clove of garlic
+ Red Pepper
+ White wine
+ Tomato
+ Salt
Preparazione:
Cut the rabbit into eight pieces, brown the rabbit in olive oil and add chopped onion, a clove of garlic, salt, red pepper and deglaze everything with white wine. Finally add five tomatoes and continue cooking over low heat for about an hour.
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