Coniglio all'Ischitana — Tomatoes, White Wine, a Whole Head of Garlic

Pat the rabbit pieces thoroughly dry with paper towel. Season all sides generously with salt and freshly ground black pepper.

Heat the olive oil in a large heavy skillet (cast iron or copper) over high heat until the oil shimmers. Sear the rabbit pieces in batches — do not crowd the pan — for 3–4 minutes per side until deep golden brown all over. Transfer each batch to a clay pot or heavy casserole/Dutch oven.

Pour all 500 ml of white wine over the rabbit in the pot. Bring to a vigorous simmer over medium-high heat with the lid OFF. Cook uncovered for 10–12 minutes, stirring occasionally, until the wine has fully evaporated and the pot smells of concentrated fruit rather than raw alcohol. Do not put the lid on at this stage — it will trap steam and prevent the wine from reducing.

While the wine reduces, separate the garlic head into individual cloves. Leave each clove unpeeled. Bundle the rosemary, sage, thyme, and marjoram together with kitchen twine.

Once the wine is gone, add the onion, garlic cloves, chili, herb bundle, and cherry tomatoes to the pot. Stir gently to distribute everything around the rabbit pieces. Taste the juices and adjust salt.

Cover with the lid, reduce the heat to low, and braise for 45–50 minutes. Turn the rabbit pieces once halfway through. The meat is done when it pulls easily from the bone and the sauce has thickened slightly around the burst tomatoes.

Remove and discard the herb bundle. Taste the sauce and adjust seasoning — the tomatoes and wine bring natural acidity, so add salt carefully. Serve directly from the pot with crusty bread or roasted potatoes to soak up the sauce.