Date: 08 Aug 2017 Author: Jacqui Categories: Food, International Cuisine, Main Dishes, Pastas, Starters & Soups 0


I love our Maltese Rabbit and most of the time I cook rabbit the usual Maltese ways.  However I came across this rabbit recipe on a Neapolitan Cookbook I had.  It comes from the little island of Ischia, in the Gulf of Naples.  It is quite simple really, and the author stresses that it should even be cooked in an earthenware pot which I followed to a tee! I tweaked it a little when I was cooking so I am writing the adapted version.  The book is ‘La Grande Cucina Napoletana’ by Ciro Salatiello.


  • 2 rabbits approx 1.2kg
  • Gluten Free Flour
  • 150g cherry tomatoes
  • 4 glasses of dry white wine
  • 2 chilli peppers
  • 5/6 garlic cloves, minced
  • Fresh Parsley
  • Fresh Basil
  • Fresh Thyme
  • Extra Virgin Olive Oil
  • Peanut Oil for Frying
  • Salt & Freshly Ground Pepper
  • Gluten Free Vegetable Stock


Dredge the rabbit pieces in seasoned gluten free flour.  Remove the excess and using a large pan, fry the pieces in a little peanut oil until they are golden brown.  Remove and put on kitchen paper to absorb any excess oil.

Place the earthenware pot on a medium flame with some olive oil and when hot, put in the garlic and the chopped chilli.  Put the rabbit pieces into the pot and arrange the cherry tomatoes around and above the rabbit pieces.  I read that the cherry tomatoes are usually halved roughly using the fingers and the seeds removed.  Add the thyme and I added also a couple bay leaves.  Now pour in the wine over everything.  I added some vegetable stock powder too.  Season with salt and freshly ground pepper and cover and leave to cook over a low flame until rabbit is very tender.  Check if it is getting dry and if it is add some vegetable or chicken stock.

What I tweaked was the sauce.  I found that although I had only half a rabbit, I added two glasses of wine (the author did not specify the size so probably mine were quite large!) and somehow because of the tomatoes it released a lot of liquid.  So I removed two ladles of the liquid and set it aside and let the rabbit cook in what was left.  When it was close to serving, I put the reserved stock in a pot, added some cornstarch mixed with water and lots of freshly chopped parsley and basil and cooked till it slightly thickened.  Then I added this to the rabbit in the pot.  It made the sauce thicker which would adhere more to the pasta and also gave it a little sheen.

Before serving, I removed the rabbit pieces.  I threw the spaghetti inside the earthenware pot and mixed it with the sauce there was at the bottom.  Then I served the rabbit pieces on top of the pasta.  You can also serve it separately if you wish.

It also says that usually the pasta they use for this Rabbit Sauce in Ischia are Bucatini.  Unfortunately till now these are not available in a Gluten Free version so I used Linguine.

The taste was amazing!  Will definitely be making this again!



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