The way I like it

This recipe is special because it is named precisely after the island of Ischia, from which the ingredients are taken, but of course ingredients from any region can be used. On Ischia, there was a tradition of raising rabbits in the countryside in pits dug in the ground, feeding them from above, without cages and without the danger of them escaping, so as to have a relatively spontaneous but controlled breeding. Naturally, a large earthenware pot was used for cooking, which was covered with its lid at various stages of cooking. Cooking in the earthen pot is important to obtain a very moist and soft rabbit.

Quantity and procedure for 4 persons:

one medium-sized rabbit in pieces

2 garlic heads i.e. two whole garlics with all cloves

twenty cherry tomatoes

A small bundle closed with food twine with:

two sprigs of thyme

a few leaves of marjoram

a few basil leaves and a sprig of rosemary

a glass of white wine

oil qb

tomato sauce if needed

salt to taste

Brown some oil with the rabbit pieces, when it turns golden add the white wine and let it fade, put in the cleaned garlic without removing the cloves from the base, just making cuts in the cloves, add the chopped tomatoes and the bouquet of herbs and cook. If the tomatoes get too dry, add a little water and continue until cooked through, covering and salting.

Peculiar and very tasty to use the sauce to season bucatini. If you want to do this, you need to add 300 grams of tomato puree to the chopped tomatoes, clean the garlic cloves and put them melted in the sauce so they soften enough to dissolve and continue cooking as in the procedure. Then simply remove the pieces of rabbit and replace them with the cooked and drained bucatini, letting them stir into the sauce and adding a little of their cooking water if necessary.

Plate and if you like, add a little chili and lots of love.