Cosimo Commisso Rabit Recipe

Cosimo Commisso’s Rabbit & Tomato Sauce (Coniglio in Umido)


  • 1 whole rabbit cut in pieces
  • 1 garlic
  • 1 onion
  • Tomato sauce
  • 1/3 cup of white vinegar
  • 1/2 wine glass of white wine
  • Olive oil
  • Salt (pinch)
  • Pepper (pinch)
How to Bring a pot of water to boil, add 2 to 3 tbsp. of vinegar. Add the rabbit and let boil for 5 min. Remove from pot and rinse under cold water. In a separate pot add olive oil, 6 or 8 tbsp. Add the rabbit with the wine and let simmer. Let the wine evaporate and then add a pinch of salt and pepper. Add the garlic and onion chopped in pieces. Let it simmer for a few minutes until golden. Add the tomato sauce and cover pot to let it cook slowly. Buon appetito! Make sure you pair this dish with Altesino Montosoli wine. Visit Cosimo Commisso blog: for more info.

Cosimo Commisso

Cosimo Commisso’s love for food started from an early age as he learned by his Grandmothers side. She did not have a fancy cooking school diploma on her wall, yet she was taught by her own Calabrese Grandma. Cosimo Commisso’s cooking skills have slowly but surely been perfected over the years so much so that this website is his first attempt to document and compile enough recipes for his first cooing book. Salute!