Emmer, lentils and quinoa Trivelline with rabbit ragu

The beginning of summer brings along the desire to get back to exercise and training in the open air. And really there is no better way to keep fit: moving, moving, moving. This is the real secret to a long and healthy life. Another key ingredient to a healthy life is obviously eating which gives back what we have depleted with exercise and brings new energy to our body, as well as refreshing the spirit! A good plate of top quality Italian pasta is an excellent food to nourish yourself, feel full and satisfied, just remember two important things: do not eat too much and choose well-balanced condiments.

Our Etichetta Bio line of emmer, lentils and quinoa pasta is particularly recommended for fitness because it combines the nourishment of the good emmer wheat grown in Central Italy  (Emilia Romagna, Tuscany, Marche, Umbria , Latium and Abruzzo) with the  proteins and vegetable fibres of lentils and quinoa, to offer you a notable protein intake: 18 g per 100 grams of pasta.

For today’s recipe we have chosen the  Trivelline , a pasta type that appeals to both younger and older people because it has an appealing appearance and it is also perfect for capturing the sauce, a quick-to-make rabbit ragu, light and tasty. Keep fit and eat well? Yes, you can!

Ingredients (serves 2):

160 g “Trivelline Sgambaro Etichetta Bio di farro, lenticchie e quinoa” (Sgambaro Bio Label emmer, lentils and quinoa Trivelline)

Half a boneless rabbit and its bones

1 carrot

1 celery stalk

Half an onion

Garlic

1 lime

Half a glass of white wine

30 g butter

Extra-virgin olive oil

Salt and pepper

Fresh herbs of your choice

Dried red peppers

Preparation

First let’s prepare a meat stock: put in a pan half a red or golden onion, a stalk of celery and a carrot cut into chunks, a clove of garlic, some fresh herbs (such as bay leaves, thyme, rosemary, sage) and the rabbit bones (if the rabbit was deboned by the butcher, ask them to give you also the bones!). Brown everything thoroughly with a drizzle of oil, then add half a glass of white wine and simmer until evaporated. Add enough water to just cover the bones and vegetables and cook over medium/low heat until the broth is reduced and becomes quite thick. Remove the bones and blend the stock with the vegetables. Put the blended stock aside.

Meanwhile, boil the water, add salt and cook the Trivelline.

In a fairly large pan, add about 20/30 g of butter, a clove of crushed garlic, hot pepper as you desire, two sprigs of rosemary and fry for two minutes. Now add the rabbit meat cut into small pieces and brown it for not too long, otherwise it will become hard to chew.

Drain the Trivelline “al dente” and put them in the pan with the rabbit, add meat stock, finish with grated lime zest and pepper and serve immediately! Enjoy your meal!