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Braised Rabbit with Spelt

17/11/2023

Braised rabbit is a classic of Italian cuisine, prepared in various regional variations. Here I present a version that includes spelt, an ancient grain highly valued in our cuisine for its texture and nutritional profile. Here is the recipe:

Ingredients

  • 1 rabbit, cut into pieces
  • 300 g of spelt
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 2 cloves of garlic
  • 500 ml of meat or vegetable broth
  • 400 g of peeled tomatoes
  • 1 glass of white wine
  • Extra virgin olive oil
  • 1 sprig of rosemary
  • 2 bay leaves
  • Salt and pepper to taste

Preparation

  1. Begin by rinsing the spelt under running water and then soaking it for about 30 minutes.
  2. Clean and chop the onion, carrots, and celery into small pieces, then sauté them in a large pan with a drizzle of extra virgin olive oil and the crushed garlic cloves.
  3. When the vegetables begin to turn golden, add the rabbit pieces and brown well on all sides.
  4. Deglaze with white wine and allow the alcohol to evaporate.
  5. Add the peeled tomatoes, which you will have previously crushed with a fork, and mix well.
  6. Add the sprig of rosemary, bay leaves, salt, and pepper to taste.
  7. Cover the rabbit with the hot broth and simmer on low heat for about 1 hour and 30 minutes, until the meat easily comes off the bones and the sauce has reduced and become flavorful.
  8. In the meantime, drain the spelt from its soaking water and cook it in slightly salted water for about 20-30 minutes or until it is tender but still al dente.
  9. When the rabbit is ready, drain the spelt and add it to the pan with the rabbit and sauce, letting it flavor for a few minutes so that the flavors blend well together.
  10. Check the seasoning for salt and pepper, and adjust if necessary.

Serve the braised rabbit hot, perhaps accompanied by a good glass of robust red wine.

Curiosity

Braised rabbit is a dish that can be especially tender and juicy if cooked slowly and for a long time. In some areas of Italy, a piece of dark chocolate is also added towards the end of cooking to give a touch of complexity to the flavor of the sauce.

Braised Rabbit with Spelt