This Ischia rabbit stew combines tender coniglio with fresh handmade pasta, reflecting generations of family cooking on Italy's volcanic island. The dish showcases local techniques passed down through the family's historic bakery.
Store stew covered in refrigerator up to 3 days; reheat gently on stovetop with splash of water or broth. Freeze up to 2 months. Fresh pasta best served immediately after cooking.
pasta rolling pin or pasta machine · large braising pot or Dutch oven · pasta-cutting knife or dough cutter
Yes. Chicken thighs or pork shoulder work as replacements, though they cook faster and lack rabbit's delicate flavor; reduce cooking time by 20-30 minutes.
Fresh pasta dough keeps refrigerated for up to 2 days wrapped in plastic. Roll and cut pasta same-day for best texture, or freeze cut pasta up to 3 months.
Local white wines like Greco di Ischia or Fiano complement the rabbit without overpowering it. Avoid heavy reds.
The fresh pasta contains wheat flour. Substitute with gluten-free pasta flour blend at 1:1 ratio for the dough.
Meat should be tender enough to pull from bone easily and register 160°F internal temperature. Braise until fork-tender, typically 45-60 minutes depending on size.
