Make The Silver Spoon's Ischitana-style rabbit

Equally brilliant as a starter or sharing plate, the rabbit really shines through in this simple dish that uses offal and fresh herbs to add extra layers of flavour

A recipe for Ischitana-style rabbit from The Silver Spoon's Naples and the Amalfi Coast; photography Simon Bajada

Serves 6

Preparation time 20 mins

Cooking time 60 mins

Whether you're after a rustic starter or a sharing plate, this stewed rabbit dish is a great shout. Rabbit is used throughout Italy, often braised with olives, but here it's kept simple with just a little wine, lard and tomatoes.


  • 1.5kg rabbit pieces (liver and other offal kept separate)
  • 250 ml dry white wine
  • 120ml olive oil
  • 4 cloves garlic, unpeeled
  • Handful of very large basil leaves
  • 2 tbsp lard
  • 15 cherry tomatoes, quartered
  • Salt and pepper
  • Fresh herbs, for garnish


  1. Add the rabbit pieces to a bowl, cover with the wine and set aside to marinate for about two hours. Drain and reserve the marinade.
  2. Heat the oil in a deep sauté pan, add the garlic and brown. Remove and discard the garlic.
  3. Add the rabbit and brown each piece on all sides. Drizzle with 150ml of the marinade and cook until the liquid has evaporated.
  4. Wrap the pieces of liver and offal in the basil leaves to form small rolls and place in the pan with the rabbit pieces.
  5. Add the lard and tomatoes to the pan, season with salt and pepper, and cook over a medium heat for about 40 minutes, adding hot water if the pan gets too dry.
  6. Adjust the seasoning if needed.
  7. Serve on a platter. Garnish with aromatic herbs, such as basil, sage, rosemary, or wild fennel.

Naples and the Amalfi Coast from The Silver Spoon; photography Simon Bajada. Phaidon, £24.95.