Good Friday, Salerno and Pastiera

The kitchen smells scrumptious with wafts of lemon, vanilla, cinnamon and custard.  I have made pastiera, an Easter tradition I have come to of late.  Another taste of Naples that we have made our own.  I didn’t grow up with this luscious dessert, although Jim did.

The first time I ever tasted pastiera was in Salerno.  It was Good Friday and we decided to have an adventure.  We would go from Naples, fifty or so miles south to the Cilento region.  There we would try to find my father’s town, Campora, and visit my cousin Maria who still lived there.  It seemed like a short distance, but getting there was not so simple.

We took the train from Naples to Salerno, a charming port that butts up against mountains.  Salerno is Naples’ equal in richness of history, but its opposite in spirit.  Salerno is a quiet, clean city that scintillates when the sun hits the harbor.  It is at the end (or beginning) of the Amalfi Coast, but is unfortunately overlooked in favor of Sorrento or Positano.

 

So far so good; however, getting from Salerno to Campora, we found we would have to rent a car, since there was scarcely any public transportation.  This was easily done, but before heading to Campora, we decided to see a bit of Salerno.  We didn’t have much time – only a couple highlights, but what we did see was noteworthy.

We wandered around the historic center, straying into courtyards and peering at antique fountains.


 

 

 

 

Thus, we came upon the Medieval Aqueduct.  We read on the historical marker that it was built in the ninth century and was called “Devil’s Bridge” because it was said to have been built in one night with the help of demons.

During the ninth century Salerno was under Lombard rule, but not Naples.  The Lombards were a Germanic tribe that invaded Italy in the seventh century.  Their rule stopped just beyond Salerno, never reaching Naples, which was still nominally part of the Eastern Roman Empire, although really an independent dukedom.  (Yes, the Empire still existed, ruled from Byzantium.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, we made our way to the Cathedral of St. Matthew, originally built around 1070’s, when all the south of Italy had been conquered by the Normans.  (The Normans conquered England during the same century.)

 

 

 

 

 

 

 

 

 

 

 

 

 

The cathedral was completely re-built after having been destroyed by an earthquake in the seventeenth century, but bell tower dates back to the thirteenth century.  The cathedral is said to house the tomb of the Apostle St. Matthew. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After so much sightseeing and before our long winding drive to Campora, it was time for lunch.  We found a restaurant near the train station (and also close to the car rental office) and there I had my first taste of pastiera that Good Friday in Salerno.

The next Good Friday we were in New York again.  Hunting through my cookbooks, I found a booklet called “Great Recipes” that had come in the mail in 1983, and included a recipe “Neapolitan Wheat Pie (Pastiera Napoletana)”.  I found wheat berries in Little Italy, although I had to ask for “grano” because they didn’t know what wheat berries were.  I felt right at home.

So, I have been making pastiera for Good Friday ever since and would love to share the recipe.  Since I am dairy intolerant, I have included non-dairy substitutions.  The recipe is not difficult, but takes time, so I make a few days before I want to serve it.  The flavor only improves.

Neapolitan Wheat Pie (Pastiera Napoletana

Wheat Berries

1 cup wheat kernels                                        1 cup milk or soy milk

2 tablespoons sugar                                         2 strips of lemon zest

  1. Soak the kernels in water to cover overnight.
  2. The next day, drain the kernels, place in a pan and cover with water. Bring to a boil and simmer for 20 minutes or until wheat is tender.  Remove from heat, let stand at room temperature, covered for about 1 hour.
  3. Next, drain the wheat of any remaining liquid. In a saucepan, combine the wheat with the milk, sugar, and lemon zest.  You can add a pinch of salt, if desired.  Bring to a boil and simmer, uncovered, stirring often, until the liquid is absorbed, about 15 to 20 minutes.  Transfer to a shallow bowl to cool.  Discard the lemon zest.

In the meantime, make the

Pasta Frolla

2 cups all-purpose flour                                               ¼ cup sugar

½ cup lard or coconut oil, chilled                               1 egg yolk

½ cup milk or soy milk

  1. In mixing bowl, combine the flour and sugar. Cut in the lard or chilled coconut oil and work quickly with fingers until mixture resembles coarse meal.

2,         Beat egg yolk and milk together and stir into the flour mixture.  Gather the dough into a ball, wrap in plastic foil and chill at least 20 minutes.  (While the wheat berries and milk are cooling.)

Next step:

Crema Pasticcera

3 egg yolks                                       ½ cup sugar (or less, according to taste)

¼ cup flour                                          1 cup milk or soy milk

2 strips lemon zest                               ½ teaspoon vanilla

  1. In a pan mix the egg yolks and sugar; gradually add the flour and mix well. Slowly add the milk, stirring constantly with a wire whisk until the mixture is liquid and smooth.  Add lemon peel and cook over medium-low heat, stirring constantly until mixture thickens.  Let it “puff” once or twice but do not really boil it.  Remove from heat, discard lemon and vanilla and set aside.

Putting it All Together

1 pound ricotta, drained or 1 pound non-dairy cream cheese

6 eggs at room temperature, separated (You can also add the egg white left from the Pasta Frolla.)

2 tablespoons finely chopped orange peel

1 tablespoon finely chopped candied citron

½ teaspoon cinnamon

  1. Butter a 10-inch springform pan. Set aside.  Preheat oven to 350 degrees F.
  2. Reserve one-third of the Pasta Frolla and roll out the remaining dough into a circle large enough to cover the bottom and sides of the prepared pan. Let the dough overlap but trim all around evenly.  Chill.
  3. If you are using ricotta, strain it through a sieve. Place ricotta or non-dairy cream cheese in a mixing bowl, stir in the sugar and beat until creamy and smooth.
  4. Add the 6 egg yolks one at a time, then all the remaining ingredients except the egg whites.
  5. Fold in the Crema pasticcera and the wheat berry mixture.
  6. Beat the egg whites until stiff but not dry and fold into the ricotta/non-dairy cream cheese mixture. Spoon into the chilled pastry shell.
  7. Roll out the reserved dough and cut into ½ inch wide strips. Arrange stripps in lattice-fashion on top of pie.  Fold overlapping dough all around pie and seal strips in.
  8. Bake for about 1 hour and 15 minutes. Cover pie loosely with aluminum foil and continue baking 10 to 15 minutes longer.  Remove pie from oven and cool on wire rack.

Note:  To develop its full flavor, this pie should stay overnight in a cool place or be refrigerated.

  1. Cut into wedges and serve at room temperature.

Enjoy!!

 

Lent, Blood Oranges and Sanguinaccio

There are some flavors from our time in Naples that still pervade our lives.  Blood oranges, for one.  We first tasted them the rainy winter we lived in Naples.  All of a sudden they were the only oranges available in the markets.  The skin displayed dark red blotches; inside was darker still, even purple.

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They did not look like the oranges we knew.  And the flavor was different, not as sweet, yet somehow deeper.  A small fruit with a big taste.  In Naples they are known as red oranges – arance rosse.

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But Jim did not like them.  He went on search of a “real orange”.  He would ask all the vendors in Italian, “Ė questa un’arancia arancia?”  “,” they would be the puzzled response.  What he didn’t realize was that the vendors thought he meant, “Is this a real orange?” which indeed it was.

For me, now, blood oranges signal the beginning of Lent.  The red oranges arrive, we were told, in February.  The winter we spent in Naples Ash Wednesday happened to be in February, preceded of course by Carnevale.  Carnevale in Naples is quite a lively affair involving rotten eggs.  The teachers at Centro Italaino where we were studying told us that some people saved eggs from the previous year to toss at passersby.  We spent a week sidestepping the putrid eggs splattered in the streets.

Carnivale, of course, initiated the season of Lent, with its obligations of sacrifice.  Old traditions linger.  We no longer have memories of winter stores running low at this time of year – after the autumn harvests and before the new growth of spring.  Food would have been scarce in times past, however.  Supplies like meat and fat that might spoil would have been consumed during Carnivale.  Yet for us that winter in Naples, Lent brought the new taste of blood oranges and something else delicious besides.

Now something new appeared.  A new dessert in the cafes and pastry shops.

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Inside Cafe Gambrinus

I first tasted it one evening when I arrived home from my Italian lesson.  Jim said he had something for me and presented me with a dish of what looked like chocolate pudding that he had bought.  He told me it was called sanguinaccio.

 

“Do you know what that is?” he asked.

“Something to do with blood?”  I guessed, knowing that the Italian word for blood is sangue.

“It’s chocolate cream and is supposed to be thickened with the blood of a pig.”

I imagined that they must have slaughtered pigs at this time of year to make prosciutto for Easter.  I didn’t really know.  Or perhaps food supplies were running low for animals too and there wouldn’t have been enough to feed them.  In any event, nothing would have been wasted and the blood, which would have had to have been used quickly was made into blood sausage and a remarkable dessert

Nowadays, the pasticcerie no longer use blood, but their confection is delicious nevertheless having been thickened with lots of dark chocolate.

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After some experimentation, I duplicated it (somewhat) for my family back in New York.  I have included this recipe in my book Ciao, Napoli.  And here it is:

 Sanguinaccio

 3 tablespoons corn starch

1/2 cup sugar,

1 1/2 cups whole milk or soy milk,

4 ounces baking chocolate

1/2 cup red wine

2 eggs

Melt chocolate and set aside.

Beat the eggs with red wine and 1/4 cup of sugar in large heat-proof bowl and set aside.

Combine corn starch and 1/4 cup of sugar in a saucepan. Stir with wire whisk to sift together. Gradually add milk and cook until thickened, stirring constantly. Add the chocolate and continue to cook until well blended.  You may add more sugar if you thing the chocolate is too bitter.   Mixture should be very thick but not boiling.

Add the chocolate mixture to the egg mixture, beating constantly until blended. Return to saucepan and cook for 2 minutes, but do not allow it to boil.

Spoon into 6 individual serving dishes and allow it to cool before serving.

Ash Wednesday has just passed and I am continuing my lately assumed tradition of making sanguinaccio on the Sunday before.  This time I used coconut beverage instead of soy milk and the result was denser, needing additional red wine.  Meno male!  Red wine and chocolate make for a luscious combination.  We’re going to enjoy this tonight.

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As for the blood oranges, both Jim and I developed a preference for them.  Then at the end of spring, they disappeared from the markets as suddenly as they came.  We couldn’t find them anywhere.  Not until February, the vendors told us over and over again.  Yesterday in New York I found some in the supermarket and brought home a couple of bags.  So we are enjoying what has become our customary feast on the first Sunday of Lent.

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Ahh, the pleasures of the late-winter table!

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Lentils for the New Year

Since it’s not yet Twelfth Night or Little Christmas, it’s not too late to say, “Happy New Year.  May this year bring good health and prosperity.”

We celebrated New Year’s Eve with friends, Bob and Elaine and Anna and Donato.  Anna noted that this was the 17th anniversary of our friendship – hers and mine.

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Anna and me on New Year’s Eve

I met Anna and Donato for the first time a few minutes into the new millennium – at the start of the year 2000.  I was at a New Year’s party hosted by one of my best friends.  There were five couples and me, a widow.  When Anna and Donato joined us, I became the 13th at table.

Anna brought with her a great pot of lentils and cotechino, a special Italian sausage that is eaten with lentils at the very beginning of the New Year.  Anna explained that it is the custom of her native Rome and it is supposed to bring money in the coming year to those who partake of the dish just after midnight.  New Year’s Eve was traditional a fast day, a day in which Catholics do not eat meat, so lentils with cotechino must wait until just after midnight.

Anna is a good cook and the lentils were delicious.  She promised me that I would become rich in 2000.  She was right – I met Jim on February 13, 2000.  (I now consider 13 to be my lucky number.)  So, I am offering a recipe guaranteed to bring good fortune – New Year’s lentils.  Again, this is not a recipe I learned in Italy, but it’s history is definitely Italian.

This is my own version, to which I will add the cotechino for New Year’s.  If I want a meatless dish, I just omit the sausage.

½ can flat anchovy fillets, including the oil

            2-3 tablespoons olive oil

4 cloves of garlic

1 large onion, diced

2 carrots, diced

2 stalks of celery. diced

2-3 tablespoons chopped parsley

1 teaspoon each allspice, coriander, cumin, marjoram (or more to taste)

1 cup dried lentils, rinsed

4 cups water

1 lb. cotechino  (You can but this at an Italian butcher shop.)

  1. Sauté the garlic, the herbs and spices, and the anchovy fillets in the anchovy oil and olive oil.
  2. When garlic is soft add the vegetables and enough water to keep them from burning.  Sauté the vegetables with the garlic and herbs, stirring frequently, until they are tender.  Add the lentils and about 3 cups of water.
  3. Cover and cook for about an hour, again stirring frequently.  Add all or part of the remaining cup of water as the lentils become thick.  This part is left to the discretion of the cook:  some prefer a more liquid lentil dish than others.  So, use your judgment, according to your taste.
  4. If you’re making this for New Year’s, at this point, you add the cotechino.  (If you don’t want to include meat, just follow the next step.)
  5. Cook uncovered for about another half-hour.  If you feel that the lentils are too hard, cook longer.

Anna says that the tradition is that lentils will bring money in the coming year.  I feel that although I didn’t necessarily have more money, I did receive good fortune.  So, I wish you all good fortune, whatever it means to you.

When we returned from our New Year’s Eve celebration, we all enjoyed a very small bit of the lentils and cotechino that Anna had made.

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Anna, me, Elaine, Bob, Jim and Donato

Happy, healthy and prosperous 2017

Christmas Eve Eel Stew

Merry Christmas!  And if you don’t celebrate Christmas, please accept our wishes for a Happy Chanukah, Good Yule, or even the joyful renewal of the coming year.  My offering is a recipe that is most unusual.  It did not originate in our travels to Naples, although our recent visit sparked Jim’s memory of his mother’s Christmas Eve eel stew.

We have never spent Christmas in Naples.  We come back to New York to celebrate various holidays with our families.  Christmas now begins early in Naples and I was a little surprised.  We visited Salerno on October 31st, a quiet holiday just before All Saints’ Day (November 1st), when people visit cemeteries to leave flowers or other offerings for loved ones who have passed on.  Salerno was quiet, yes.  But the Christmas decorations were up and ready to usher in a holiday that was still about two months away.  The weather was still warm, and in the sunshine along the coast it felt like summer.  The narrow streets farther inland, however, were dark and windy, foretelling the winter.

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Christmas lights in Salerno

There was more heralding of Christmastime in Naples.  Returning to our apartment in Naples, we walked along Via Tribunali.  We came to a street that we had passed many times before – it seemed to be more of an alleyway than a street – but for some reason, unknown to us, we decided to go along Via Trinchera just to see where it led.  It led to the Largo dei SS Apostoli

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Largo SS Apostoli

and a very plain-looking church that we read was built by Constantine upon a former Temple of Mercury.

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When we entered the church, we were dazzled by its baroque chapels.  And in one of those chapels, was a presepio.

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The presepio is a grand Neapolitan tradition.  It starts with the Nativity – the Holy Family, of course, along with the magi, shepherds and angles; but includes the people of Naples.  There are pizza bakers, pastry makers, woodcutters, folks of the village eating in cantinas or drawing water from a well.  Families add to this scene every year.  And it ascends.  Like going up a mountain.  This presepio signaled to us that Christmas is coming and we would soon be going to our other home.

And the idea of Christmas caused us to think of our own upcoming Christmas Eve celebration and reminded Jim of his mother’s eel stew.  He told me the following story:

“Every Christmas eve my Mother, following her family tradition of seven fishes, would prepare a Fish Stew whose main ingredients were eels and fennel (including lots of the feathery tops).  The recipe was her Mother’s and a long standing tradition.

Of course being familiar and disgusted by slimy, wiggly eels that I used to catch in traps on LI Great South Bay, I and my brother gave her lots of grief about eating any.  In the end for traditon s sake we held our noses & had a bite.  That was hard to do.

Fast forward 40  years or so, just after Christmas and also after my father’s funeral, I visited my Mom’s house upstate.  After an early morning ride I arrived around noon and as I entered her kitchen there was a delicious odor coming from a pot on the stove, I asked if I could have a taste.

Her indignant immediate response was NO!!  Not after you & your brother gave me all that grief many years ago.  The she said it was her families Ell Fish Stew from Christmas Eve.

So I begged.  Delicious food is wasted on the young, etc. etc.   She relented and it was truly wonderful.

One of my regrets was not thinking to get the recipe then.  Many years later I polled all the family cooks, it was not to be found.”

Our project for this Christmas Eve became the attempt to duplicate eel stew.  Working from Jim’s memory and checking the internet for ideas and suggestions, we came up with something that approximates his recollection, but is still a work in progress.

First, because we are back in New York, we went to Chinatown to buy live eels.

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Once they were killed and cleaned,

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we set out to cook them as follows:

1 lb eel.

1 tablespoon of olive oil

4 cups fennel, bulb and fronds only (make sure that the tops are light green and fluffy)

1 medium onion

4 cloves of garlic

¼ cup fresh parsley leaves

½ teaspoon of dried oregano

3 tablespoons additional olive oil

1/16 teaspoon red pepper flakes

1 cup white wine

3 cups vegetable broth or water

Salt to taste

Cut eel into one-inch pieces and sauté in 1 tablespoon of olive oil, salting to taste.  Cover pan and set aside.

Using only the tender bulb of the fennel, slice it thinly.  Remove the fluffy leaves from the stalks and add them to the bulbs.

Thinly slice the onion.

Mince the garlic and sauté it in 3 tablespoons of olive oil.  Add the herbs and onion.  Cover the pan and continue cooking over medium heat until the onion slices are transparent and parsley is wilted.  Add the sliced fennel bulb and fronds and the white wine.  Cover and cook over medium heat. This dish is meant to be eaten with a spoon, so make sure there is plenty of broth.

When fennel begins to soften, add the broth.  Cook until the fennel is tender.  Put stew in a serving dish and top with the sautéed eel.

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The stew is not exactly as Jim remembers it, but he says it is close.  We’ll keep trying.  He said there is definitely no tomato as there was in every recipe for eel stew we found on the internet.  His sister recalled having a lot of thinly sliced onions in the stew, and Jim said his mother would use onion and garlic together.  (I have been told that Italians don’t mix these two, but the Italian woman who taught me to make sauce had no objection when I mixed them.)

We enjoyed our Christmas Eve eel stew and will keep trying to improve it.

Have a very joyful holiday!

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Christmas in Northport

Thanksgiving Caponata

My first Thanksgiving with my new wife’s family.  My wife is famous for her pumpkin pie, her mincemeat pie and her sweet potato cupcakes – all made with traditional New World  ingredients setting off “Olde England” traditions.  They are gracious, my wife’s family.  They suggest I bring a traditional Thanksgiving dish of my own.  I agree.

“What are you bringing?” they query.

“Caponata”

“What’s that?”

“A lovely concoction of eggplant and other things.”

“It’s Italian?!”

“An old family recipe I learned from my landlady in Naples”

“That’s not traditional.”

“Depends of where the tradition originates.  For me the tradition of being thankful originated when I was living in Naples.”

I was an art student wandering through the churches and museums of the most artful city in the world.  I had rented a small apartment in an old palazzo in Via Pisanelli and often Gina the landlady would invite me to come down to her apartment for dinner.

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Strada Pisanelli

In Naples Thanksgiving Day is just another Thursday.  The day before I had attended a sculpting class and afterward I wandered around the Historic Center looking at guglie.

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Guglia in Via dei Tribunali

I had never been one for sentiment, but something about the chill that had only just now crept into the air and the recent appearance of chestnuts in the open air markets made me thing of roast turkey and stuffing.

There was no question of returning “home” for Thanksgiving – no time and no money foreclosed that option.  So when Gina asked me why I looked sad, I told her about Thanksgiving and said I felt the lack of celebration that year.

“Tomorrow we will have something special for dinner,” she promised.

Gina was famous for her caponata.  Every guest who came to dinner requested it.  It was always a little different every time she made it.  When asked for the recipe, Gina willingly gave it, but because she always improvised, so that when her friends made caponata it was always different from hers.

The next day, Thanksgiving, Gina went to her favorite vegetable market in the Spanish Quarter.

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Buying Vegetables in the Spanish Quarter

I brought Gina a swordfish steak from the market on Via dei Tribunali,

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Swordfish for sale in Via dei Tribunali

and hung around her kitchen and watched her while she prepared that and the caponata.  All the while we sipped some excellent Lagrima Christi. 

Since I have a very good visual memory, I was able to duplicate the Thanksgiving caponata and it has been my traditional offering ever since:

First, cover the bottom of a heavy 2-quart pot with olive oil (about 1/2 cup) and heat it.  When a drop of water sprinkled on the oil sizzles, it is time to add oregano, red pepper and parsley – lots of it – and a little salt.  (All this is to suit your taste.)

Next in this mixture of oil and herbs sauté 4 cloves of minced garlic, 2 ribs of celery and ½ green pepper, all chopped up.  Cook until the vegetables are soft and translucent.

Add 4 medium salad tomatoes, chopped.

When the tomatoes have melted and the mixture seems like a sauce, add one medium eggplant, diced in about one-inch pieces.  Cover and cook over medium heat, stirring occasionally.  The time it takes depends on the eggplant, but it’s usually ½ to 1 hour.

When eggplant is cooked, add 2 tablespoons of wine vinegar, 2 tablespoons of raisins, 2 tablespoons of capers in brine, and ½ cup olives, green and/or black.  Cook another 10 minutes just to let the flavors blend.

If you let the caponata sit several hours before serving it, the flavor improves.  You can even prepare it the day before.

I am thankful to Gina for this delicious dish and for all the other wonderful things she made for me.

I told my wife’s family that I am famous for my Thanksgiving caponata, but I never give out the recipe.

© Antoinette Carone 2016

Rabbit Italian Italian Style

Just before we left for Italy, a friend told me she had tried the recipe for rabbit that I had included in Ciao, Napoli.  Needless to say, I was delighted when she said she liked it.  When I was collecting my memories and impressions of the time we lived in Naples, I included recipes I got from friends, my cousin Maria, or that I tried (with some success) to duplicate from dishes we had at various restaurants.

The rabbit recipe was my cousin Maria’s.  She made it one Eastertime when we were visiting.  She gave me step-by-step directions while I watched.  I have since made it for my family and they liked it.  So, I offer it to my friends:

From  Ciao, Napoli a Scrapbook of Wandering in Naples

Although it’s only about fifty miles from Naples, the Cilento has a very different way of cooking. Since it is in the mountains, fresh fish is not readily available, nor are the abundant vegetable markets of the city. The cuisine is based on what can be grown locally and on cheese and fresh ricotta made from the milk of the ubiquitous cows and herds of goats and sheep. One vegetable that is a mainstay in the cuisine of the Cilento is pumpkin. It grows freely in Maria’s garden, and she often picks the flowers, dips them in batter, and fries them for dinner. She is able to discern which flowers will produce fruit, so she does not deplete her crop. Maria serves pumpkin slices roasted with olive oil and salt. The people of the village also raise rabbits. Maria presented us rabbit for dinner on Easter Sunday. She showed me how to prepare it, and I have since made it for family dinners back home.

 

Cooking Rabbit on Easter Sunday
Cooking Rabbit on Easter Sunday

Rabbit Cilento Style

 

1 rabbit, cut into pieces                4 potatoes

2–4 tomatoes                                Fresh basil, parsley, bay leaves

4 cloves of garlic                          1/2 cup of olive oil

 

Cut rabbit(s) into serving-sized pieces and place in a pot along with the potatoes, tomatoes, herbs, and about 1 teaspoon of salt. Cover with water and simmer until done, but take care not to overcook. Then remove the rabbit and potatoes and set aside. (The broth can be used for stock at a later time.)

Just before serving, chop garlic and fry it in the olive oil until transparent. Braise the rabbit and potatoes over high heat until the outside is browned. Serve hot with crusty bread and follow with salad.

 

But, I have since learned, there are other ways of preparing rabbit. Recently we were in Capri, where we had a small apartment with a nice named I Fiori di Lucia  It had a kitchen and Jim (my husband who is a sometime vegan) decided that he wanted meat.  What kind?  Pork or beef.  Or – we are close to Ischia and Ischia is famous for rabbit – maybe there is a traditional way to make rabbit on Capri.

So we went to the local butcher who said they make rabbit the same way as the do on Ischia.  He told me how and it’s also really good.  In his words, the rabbit is cooked a bianco  and is only macchiato with tomatoes.  He even gave me rosemary and bay leaves from his garden to season it.

We had a delicious dinner while enjoying the sunset on our last evening in Capri.

 

Sunset at Hotel I Fiori di Lucia
Sunset at I Fiori di Lucia

 

 

Rabbit Capri Style

 

1 rabbit, cut into pieces                ½ cup dry white wine

About 10 cherry tomatoes            Fresh rosemary and bay leaves

1 medium onion                           1/2 cup of olive oil

 

Cut rabbit(s) into serving-sized pieces and set aside.

Chop onion and cut tomatoes in half. Brown the onion in ¼ cup of olive oil.  Add the herbs, salt to taste and a little white wine if they get too dry.  When onions are transparent, remove from pat.  Add the rest of the olive oil and braise the rabbit.

When rabbit is browned, add the vegetables and remaining wine.  Cover and cook for about 20 minutes.

 

ENJOY