Gratinated Rabbit Roll with Grana Padano

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Gratinated Rabbit Roll with Grana Padano
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it fr es de br
  • Gluten Free
  • Lactose Free
  • Difficulty: Average
  • Prep time: 50 min
  • Cook time: 1 h 10 min
  • Serving: 4

PRESENTATION

Gratinated rabbit roll—honestly, it is something special—is a classic Northern Italian dish that'll totally satisfy your craving for something rich and hearty. In places like Lombardy and Emilia-Romagna, folks love adding their own twist to this gratinated rabbit roll by stuffing it with a mix of seasoned meats and the freshest tender veggies. And the Grana Padano? That's the star. Sprinkled on top before baking, it transforms into a golden, crispy crust—almost really really good.

This cheesy topping creates a moist interior with a savory exterior, filling the kitchen with an amazing aroma. It's a big hit for Sunday dinners or festive occasions, making any meal feel extra special. Emphasizing local ingredients and traditional methods really elevates the experience—pretty much why Italian food is so so tasty. Across Northern Italy, these grana padano recipes shine at family gatherings or holiday feasts. They hit the right balance between sophisticated and crowd-pleasing.

While it’s called a rabbit roll recipe, you might hear it as rabbit roulade or even rabbit ballotine, depending on where you are. Inside, it's stuffed with all sorts of juicy fillings—maybe sausage, spinach, or artichoke—bringing a delightful mix of rich flavors and tender textures in every bite. You do not need fancy sides, either. Some roasted potatoes or a fresh salad, and the baked rabbit roll does all the talking.

People love how the tangy cheese gets all bubbly, keeping the rabbit moist and succulent. For anyone planning a big Sunday lunch or a holiday feast, this stuffed rabbit roll is the dish that adds that extra touch of specialness, thanks to the classic Northern Italian flair and the unbeatable taste of real Grana Padano. And look, can't go wrong there.

INGREDIENTS

Rabbit 1.5 lbs (650 g) - cleaned and boneless
Grana Padano PDO cheese 1.75 oz (50 g) - to grate
Extra virgin olive oil to taste
Rosemary to taste
Black pepper to taste
Fine salt to taste
For the Filling
Beef 0.8 lb (350 g) - ground
Delica pumpkin 12.3 oz (350 g) - (to clean)
Swiss chard 6 cups (220 g)
Grana Padano PDO cheese 1.8 oz (50 g)
Yellow onions 1
White wine 0.3 cup (100 g)
Rosemary to taste
Extra virgin olive oil to taste
Black pepper to taste
Fine salt to taste
Preparation

How to prepare Gratinated Rabbit Roll with Grana Padano

To prepare the gratinated rabbit roll with Grana Padano, start with the pumpkin. After removing the seeds and inner fibers, peel it 1 and slice the flesh to less than 1/2 inch thickness, then cut it into small cubes 2; you should obtain about 300 g (2/3 lbs) of cleaned pumpkin. Clean the onion and finely chop it with a knife 3.

Also chop the rosemary sprigs 4. If you wish, you can add the rabbit's giblets, chopped with a knife 5. Now move to the stove: in a pan, heat a drizzle of oil and add the onion, letting it brown for 5 minutes over low heat 6.

After this time, add the pumpkin cubes 7 and cook for 2-3 minutes, stirring occasionally 8. Add the minced meat 9,

the rabbit's giblets 10, the chopped rosemary 11, and brown well before deglazing with white wine. Cook for another 5 minutes letting the alcohol evaporate 12.

Transfer the ready mixture to a bowl and let it cool 13. In the meantime, add a swirl of oil in the same pan and add the washed and cleaned greens 14, cover with the lid and cook for a few minutes 15.

When the greens are cooked, drain them and let them cool so they release excess liquid 16. Place the rabbit on the cutting board 17, cover it with parchment paper, and pound it with a meat tenderizer to flatten the meat 18.

Retrieve the cooled filling and add the grated Grana Padano DOP 19 and mix. At this point, you're ready to stuff the rabbit 20. Place the greens over almost the entire surface of the rabbit 21,

then place the filling on the greens 22 and roll everything up by lifting one of the two sides lengthwise 23. You should obtain a tight roll, making sure the filling doesn't leak out. Carefully seal the two ends using a kitchen needle with string 34.

Transfer the stuffed rabbit onto a sheet of parchment paper, drizzle with a little oil, salt, pepper, and season with a few rosemary sprigs 26. Wrap the parchment paper all around the rabbit roll 27.

Fold the ends inward 28 and proceed with baking in a preheated static oven at 392°F (200°C) for about 40 minutes 29. You will notice that the fat will drip on the bottom of the parchment paper 30.

Retrieve it carefully to avoid burning yourself and place the roll in a baking dish 31. Sprinkle the surface with the remaining 50 g (1/2 cup) of grated Grana Padano DOP 32 and bake again for 4-5 minutes, this time setting the grill to 464°F (340°C), being very careful not to burn it 33.

In the meantime, pour the fat into a small saucepan along with the same amount of water 34 and cook to thicken it 35. Here is your gratinated rabbit roll with Grana Padano, drizzle the slices with the sauce and enjoy 36.

Storage

The gratinated rabbit roll with Grana Padano, once cooked, can be stored in the refrigerator in a well-sealed container for a couple of days.

Alternatively, you can prepare it and freeze it if you have used only fresh ingredients; defrost it in the refrigerator before cooking it.

Advice

An always effective side dish for your gratinated rabbit roll with Grana Padano? Roasted potatoes, no doubt! While for a cheesy effect, add thin slices of cheese before forming the roll.

For the translation of some texts, artificial intelligence tools may have been used.
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