Maltese Rabbit (Traditional)
by Bruno Barbieri Chef · 513K subscribers on YouTube
Traditional Maltese rabbit stew, passed down from grandmother, cooked with garlic, onion, tomato concentrate, brandy, vermouth, and a blend of spices, finished with fresh peas.
- Cook
- 45 min
- Difficulty
- medium
Ingredients
16 items- RabbitWhole rabbit cut into pieces
- Rabbit Liver(optional) — Optional, included in traditional preparation
- Cuore di Coniglio(optional) — Optional, included in traditional preparation
- GarlicCloves
- OnionChopped
- Bay LeavesBay leaves
- Tomato PasteTomato paste
- BrandyAs alcohol component
- VermutSweet or dry vermouth
- Olive OilExtra virgin
- RosemaryFresh or dried
- ThymeFresh or dried
- SaltTo taste
- PepperBlack pepper
- PeasFresh or frozen, added at the end
- Spezie MisteGround spice blend (specific composition not specified)
Method
- Heat olive oil in a pan and brown the garlic cloves, then remove them.
- Add the rabbit pieces (including liver and heart if using) and brown on all sides, then remove.
- In the same pan, add onion and bay leaf, cook until softened.
- Add tomato concentrate, then pour in brandy and vermouth, stirring.
- Add the ground spice mix and let the sauce cook for a few minutes.
- Return the rabbit to the pan, cover, and simmer for 45 minutes to 1 hour.
- Add the peas at the last moment and cook briefly until bright green.
- Serve the rabbit with bread to soak up the sauce.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
