Stewed rabbit, Ada Parellada's recipe

Rabbit stew is a traditional dish that makes you want to eat bread with it. Ada Parellada, chef at Semproniana, makes this succulent dish with a main ingredient that is cooked less and less despite being very local and very healthy.

• Ingredients1 chopped rabbit
• 2 garlic cloves
• 1 large onion
• 1 carrot
• 1 chili
• 2 bay leaves
• 200 ml of red wine
• 1 sprig of fresh rosemary
• 400 g of crushed natural tomato
• Virgin olive oil
• Black pepper and salt
• 1 litre of water
• For the picada:The rabbit's liver
• Two cloves of garlic
• 4 breadsticks (or a toast)
• 100 ml of rancio wine
• A small bunch of parsley
• Salt
• The step-by-step recipeWe mince the onion, the carrot, and the garlic.
• In a saucepan, pour a good splash of oil. Add the minced mixture and the garlic cloves, peeled and cut in half, and cook them over low heat for a couple of minutes. Add the liver and fry well.
• It should be golden brown. We put the garlic and the liver in the mortar.
• Season the rabbit with salt and pepper and brown it on all sides in the same oil used for the liver. Remove and set aside.
• In the same oil, add the onion, the carrot, the garlic, the bay leaves, and a good pinch of salt. Sauté covered for 10 minutes. It should be well confited. Add the crushed tomato and continue cooking for about 15 more minutes until it is well reduced. Return the rabbit to the pan and deglaze with the red wine. Let it reduce for five minutes, all over low heat.
• Finally, we cover with water, cover with a lid, and let it boil for one hour.
• Meanwhile, we make the picada. We crush the liver with the fried garlic cloves, the breadsticks of bread, salt, and the bunch of parsley until it becomes a paste. We dilute it with the aged wine and water, if necessary, and ten minutes before finishing the cooking, we add it to the casserole.