Coniglio Ischitana Recipe

Congilio all’ Ischitana


  Rabbit in the Style of Ishcia


There is no question at all, that Coniglio all Ischitana is by far the most popular and well-known dish in all of Ischia. The island of Ischia is much larger than its more famous nieghbor, Capri, and the island is filled with many vineyards where grapes are grown for the islands wonderful wines. And all over the island, in the vineyards, up the mountains, and in the woods, wild rabbits roam and have been the main source of meat on Ischia for hundreds of years. 

Yes they make wonderful wine in Ischia, and if you are ever there, eating this famed rabbit dish, you must drink one of the island’s tasty wines. Biancolella is oh so delicious, and the wine most popular all around Ischia. Another fine white wine is made from the native Forastera grapes, and if you’re looking for a robus red, Per Palumm (Piedirosso) is robust and up to the task to pair with Coniglio Ischitana, or and grilled, roast, or braised meat that might be on the table.


Ingredients :

1 small Rabbit (2 /2 lbs), cut into 8 pieces
1/4 cup Italian Olive Oil
4 cloves Garlic, peeled and roughly chopped
1 small Onion, peeled and diced
¾ cup dry White Wine
Sea Salt & Black Pepper (teaspoon each)
1 – 28 ounce can San Marzano Plum Tomatoes
⅛ teaspoon Red Pepper Flakes
3 sprigs Fresh Thyme ( or 1 teaspoon dry Thyme)



Place olive oil in a large pot and turn heat to medium. Add half of the rabbit, and cook for 6 minutes on all sides. Sprinkle a little salt and black pepper over the rabbit pieces and continue cooking for a few minutes until the rabbit is nicely browned (3 to 4 minutes more).

Remove the rabbit with a large slotted spoon, and set aside on a large plate. Place the remaining rabbit in the pot, and cook just as you did in preceeding step.

Remove rabbit pieces from pot. 

Add the garlic and onions and cook over a low flame, striing with a wooden spoon, for 5 minutes.

Add half the wine to the pot, and tun heat to high, and scrape the bottom of the pot so you will deglaze the pan, lifting the brown bits on the bottom of the put into the liquid. Let cook at high for 3 minutes. 

Add the remianing wine and all the rabbit to the pot, and cook on medium heat until the wine has reduce to ⅓ its original volume.

Add the tomatoes to the pot, with the Thyme, the Red Pepper Flakes, and the remaining salt and Black Pepper.

Bring the liquid to the boil, then quickly lower to a simmer, and let the Rabbit cook until tender, about 45 to 55 minutes more.

Turn the heat off, the Rabbit is done.

In homes in Ischia, families usually remove about half of the sauce from the pot, to lightly dress some spaghetti or maccheroni, as a primi course that preceeds eating the Rabbit as the main course (Secondo). We recommend you doing this. The rabbit does not need a lot of sauce to coat and eat it, and a little sauce on some pasta, sprinkled with a bit of grated cheese is a wonderful way of eat the dish.
You can serve the Rabbit on its own with the braising sauce, and if you like, you can serve some sauteed greens or whatever vegetable that you like on the side.

Buon Appetito !

Daniel Bellino Zwicke

This recipe has been generously given to the reads of this blog, by author Daniel Bellino Zwicke for your use and enjoyment. The recipe is Excerpted from Daniel’s forthcoming book

POSITANO The AMALFI COAST – Travel Guide / Cookbook and Stories of Capri, Ischia, Naples and The Amalfi Coast Italy.


by Daniel Bellino Zwicke



How to Cook Octopus

   Octopus Salad
Along with Tuna, Swordfish, Sardines, and Mussels, Octopus is one of Sicily’s most favorite of seafood items. If you like, use the preparation here for cooking the octopus, and you can make the Octopus Salad, or at the point where the Octopus is finished cooking you can serve it hot as Bolito di Polpo, along with boiled potatoes or some sautéed Broccoli Rabe or other vegetable as you like it. We love our Polpo, and if you make it either of these two ways, boiled and served hot or as the Octopus Salad, you’re sure to love it too! Buon Appetito!
1 – Frozen Octopus about 2 lbs. washed
1 Bay Leaf
2  or 3 Corks
¼ cup Olive Oil
2 large Potatoes, boiled until tender
2 stalks Celery, washed and cut to ½” pieces
Juice of 1 Lemon
1 tablespoon Red Wine Vinegar
½ teaspoon each of Sea Salt & Black Pepper
¼ teaspoon Red Pepper flakes (optional)
¼ cup Fresh Parsley, washed, dried, and chopped
Place the Octopus in a large pot with Bay Leaf and Corks if you have the. Cover the octopus with water and bring to the boil, then immediately lower heat so the octopus is cooking at a gentle simmer. Let cook for 1 hour, uncovered. Turn lid off and let the octopus sit in the hot water. After 30 minutes, remove octopus from the water and drain in a colander. Shake off excess water and let the octopus rest in the colander for 30 minutes.
Cut the potatoes into 1” cubes. When the octopus is cooking, cook the potatoes in boiling salted water until just slightly tender, about 7 minutes.
Drain the potatoes and let cool.
Cut the Octopus into 1 /2 inch pieces and put in a large glass or ceramic bowl with the potatoes. Add all the remaining ingredients and mix.
Your Insalata di Polpo is ready to serve. Serve as an antipasto, as part of a mixed antipasto or as a main course if you like.
This recipe has been Excerpted from GRANDMA BELLINO’S COOKBOOK
Courtesy of author Daniel Bellino “Z”




Taralli Lemon Cookies Recipe

Lemon Taralli

2 1/c cups Flour
3/4 cup of granulated Sugar
1 heaping teaspoon of Baking Powder
1/4 teaspoon SALT 
3 extra large Eggs
3/4 cup of Vegetable Oil
1 teaspoon ALmond Extract
zest of one large Lemon

1 cup powdered Sugar
Juice of 1 Lemon 
Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the remaining ingredients and beat with a hand held mixer or a wooden spoon for a couple minutes until well incorporated. Tip out onto a work surface and knead the dough for a couple of minutes until it is smooth. It should be quite soft, sticky and pliable. Break off sections and roll into logs (like you would for gnocchi). 
Cut a section that is about 4 inches in length and twist it into a loose knot. Place on a tray lined with baking paper. Repeat with remaining dough making sure you space the Taralli on the tray as they tend to spread.
Bake for 20 minutes until golden. Make the icing whilst they are baking by sifting the icing sugar into the lemon juice and then whisking until it dissolves. Add as much icing sugar as you need until the icing becomes thick, white and creamy. Dip the top of your warm Tarallo in the icing mixture. Place on a wire cooling rack (the icing sugar will drip a bit) and if you want thicker icing, dip it again (mine were dipped twice). 
Allow to cool completely. Taralli will keep in an airtight container for a couple of days.







Italian Rainbow Cookies Recipe


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Italian Rainbow Cookies



  • large eggs, separated
  • 1 cup sugar, divided
  • 8-ounce can almond paste
  • 1/4 cups (2 1/2 sticks) unsalted butter, softened
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 drop Red food coloring
  • 1 drop Green food coloring
  • 10 ounces raspberry preserves, warmed
  • 7 ounces dark chocolate melting wafers



  • Position a rack in the middle of the oven and preheat to 350° F. Grease, flour, and line the bottoms of three 9- by 13- by 2-inch (quarter sheet pan) with wax paper, leaving a 2-inch overhang.
  • In the bowl of a standard electric mixer fitted with the whisk attachment, beat egg whites at medium-high speed until they just hold stiff peaks. With the mixer running on high speed, add 1/4 cup sugar a little at a time, beating until whites hold stiff, glossy peaks. Transfer to another bowl, and wipe the bowl dry with a paper towel.
  • Switch the mixer to the paddle attachment and beat together the almond paste and remaining 3/4 cup sugar until well-mixed, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until well combined, about 2 minutes. Reduce speed to low, then add flour and salt, mixing until just combined.
  • Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
  • Divide batter among 3 bowls. Stir red food coloring into one bowl and green food coloring into another, leaving the third bowl plain. Keep in mind that the batter will bake up darker than it looks pre-bake. Pour the batter from one of the bowls into one of the prepared pans. Using an offset spatula, spread the batter into an even layer.
  • Bake the layer for 8 to 10 minutes, until just set (the cake may look undercooked, but this is what you want). Repeat with the remaining bowls of cake batter and sheet pans, transferring each baked cake to a wire rack to cool completely.
  • When all the layers are cool, invert the green layer onto a parchment- or wax paper-lined baking sheet (I like to use one of the cooled quarter sheet pans for this). Peel off the paper from the layer and brush on half of the heated preserves. Flip the white layer on top of green layer and peel off the paper. Spread with remaining preserves. Invert the red layer on top of white layer and discard the paper.
  • Cover tightly with plastic wrap and place another quarter sheet pan on top, right side up. Evenly distribute a heavy weight on top of the sheet pan (2 bags of flour is what I usually go for) and place in the fridge to chill for at least 8 hours or overnight.
  • Remove the weights and plastic wrap and let the layer sit on your counter for a few minutes to come to room temperature. Melt the chocolate wafers in a microwave-safe bowl in 30-second increments, until smooth.
  • Trim the edges of the assembled layers with a long serrated knife to even them out. Quickly spread half of the melted chocolate in a thin layer on top of cake. Place the cake back in the fridge to firm up the chocolate, about 10 to 15 minutes. Place a sheet of wax paper on top of the chocolate layer, place another quarter sheet pan on top, then invert the cake and remove the paper. Quickly spread with the remaining chocolate. Freeze the chocolate-covered cake until firm.
  • Cut lengthwise into 6 strips, and then cut each strip crosswise into 16 pieces. I like to use a sharp serrated knife that has been run under hot water to cut into the frozen cake. The cookies are MUCH easier to cut when the big cake is cold, so don’t try to cut the it at room temperature—you’ll just end up making a mess and having a really hard time.
  • The cookies can be stored in an airtight container in the fridge or freezer; I like to keep them in a large flat container and layer the cookies with a sheet of wax paper in between to keep them from sticking. The cookies will keep in the fridge or freezer for a long time and are delicious when they’re slightly chilled.



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Court Street Pastry Shop

Carroll Gardens , Brooklyn

New York