Name: Rabbit Cacciatore
Yield: Makes 4 servings
Ingredients: 3 tablespoons olive oil; 1 3 1/4-pound frozen rabbit, thawed, cut into 8 pieces; 5 garlic cloves, minced; 1 pound tomatoes, chopped, with seeds and juices (about 2 1/2 cups); 1 1/3 cups dry white wine; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh oregano; 1 tablespoon chopped fresh rosemary

To most Americans, Ischia, off the coast of Naples, is relatively unknown. That's a shame, because for centuries this island's thermal springs have been luring savvy travelers for restorative dips; plus, the locals produce some of the best wine in the region. At La Pergola, a family-run inn located on a hill just outside of Forio, guests enjoy some of that homemade wine, along with artisanal jams and olive oil. La Pergola also serves one of the island's most popular dishes, rabbit cacciatore, or hunter's rabbit.

Chicken may be substituted for rabbit in this hearty dish.

Recipe notes

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