Name: Rabbit Saint Angelo (Conisglio San Angelo)
Yield: Serves 4
Cuisine: Italian
Ingredients: 150 ml (5 fl oz) dry white wine; salt and pepper to taste; 1 sprig each of fresh rosemary and thyme; 1 young rabbit weighing 1 kg (2¼ lb) when cleaned; plain flour for dusting; 3-4 tomatoes, skinned and chopped, or 1 × 800 g (1¾ lb) can peeled plum tomatoes; 1 garlic clove, sliced; some fresh basil leaves, torn; 3 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This recipe is dedicated to a man who lived alone on an island off the San Angelo locality of Ischia, near Naples. He ran a very small and private restaurant, and was renowned for preparing rabbit in an interesting way. He was also renowned as a ladies’ man, and the restaurant was frequented by many German and northern Italian girls, ladies and grannies, obviously in order to enjoy this rabbit dish... I don’t know if this man is still living, but I have tried to recreate his recipe as near