On the western side of the island there is a place where the typical Ischitan cuisine is king... To taste authentic island cuisine, you must sit at the Casereccia and immerse yourself in the smells and scents of Ischia.
For 6 servings
For fresh pasta
500 gr 00 flour, 500 gr of wheat semolina flour, a spoon of salt, mix and add 6 whole eggs, 100 ml of warm water, 50 ml of extra virgin olive oil, form a dough and let it rest for 60 minutes!
For the filling
After cooking the Ischia-style rabbit, strip the thighs behind and the two large central pieces, chop them with a knife tip, add two eggs, parmesan, pepper, breadcrumbs, thyme, rabbit sauce to mix everything. Complete by rolling out the dough, very thin, and filling the ravioli. Cook for 5 minutes in boiling water and sauté with rabbit sauce, pieces of rabbit and porcini mushrooms!
