Rabbit in patagorrina
- A rabbit.
- 2 cloves of garlic.
- Olive oil, parsley and salt.
Fry the chopped rabbit and a paste is made with garlic, parsley and a little vinegar (also can incorporate fried liver). Once fried rabbit, the paste is added with a jet of water and let reduce for a few minutes.
Beans with onions
- 1 kg of beans.
- 1 kg of onions.
- 1/4 kg of ham serrano.
- Olive oil and salt.
Chop onions and fry. When they are well poached, then add the peeled fava beans and a splash of water and leaves no very high heat until they become. A tender time, is added ham, previously chopped and fried.
- Peel lemon and orange.
- 1 cinnamon stick.
- 1/2 kg of sugar.
- 6 eggs.
- Bread crumbs, grated.
- 1/2 sugar glass.
- Oil for frying.
The loaves are made by mixing eggs with bread (necessary so that the dough is thick not) and sugar. Portions are made with a spoon and fry until golden brown.
In a bit of surplus oil roasted sugar. At the same time, water will be heated with orange and lemon peel, cinnamon and pine nuts. When boiling, are added to the loaves and sugar toast, and cook at least an hour, until the loaves are soft and fluffy.
- Middle rabbit.
- 1 Partridge.
- 1 head of garlic.
- Middle pepper.
- 2 ripe tomatoes, bay, thyme.
- 1/4 mushroom kg.
- 1 Cake gazpacho.
Chop the rabbit, Partridge, tomatoes and peppers, and peel garlic. Gazpacho cake pieces are part and take a handful per person. Put the kettle on.
In a pan with oil, fry the meat a few minutes. Add bay, garlic, tomato and pepper and fry other 5 minutes. Add hot water and salt to taste and cook 25 minutes. Add thyme and cake gazpacho, and add chopped mushrooms and finish cooking until the meat is tender (15 minutes).
- 1/2 kg of dry beans.
- A ham bone.
- 1 chorizo.
- Paprika, chilli, one bay leaf, salt and pepper.
Beans are soaked (in water with bicarbonate) for a while, washed and put back into water for, at least, 48 hours. In a container, joins beans ham bone, chorizo, bay, chilli, a little pepper, salt and a teaspoon of paprika. All this cook until the beans are tender.
Rice with rabbit and snails
- 6 small vessels rice (1/2 about kg).
- 1 chopped rabbit.
- 1/4 green beans.
- 12 snails.
- 1 tomato.
- 4 garlic.
- Olive oil, will, parsley and dye.
Fry the rabbit and add the peeled tomatoes, crushed, minced garlic, parsley and green beans. Sauté all well and water is added (double the amount of rice). Boil for half an hour, after which the rice is added, the dye and salt. In 10 minutes, snails cast, properly cleaned and purged, with the remaining chopped garlic. Cook other 10 minutes, leaving a little soggy.
- 1/2 kg of rice (a small glass per person).
- 250 g of flaked salt cod and.
- 1/2 collejas.
- 2 medium tomatoes.
- A bunch of garlic.
- Will, olive oil and dye.
Tomato fry, garlic, cod and collejas. When you are all well poached, add the rice, given a few turns and catches the water and salt, first testing, as cod and clear enough. Finally, the dye is added. Cook for 20 minutes.
- 1 cebolla great.
- 1/2 kg of chickpeas or beans.
- 1/2 kg of spinach to chard.
- 3 potatoes.
- For loaves: 3 eggs, breadcrumbs the bread crumbs.
Eggs are mixed with the bread until light mass, portions are taken with a spoon and fry in olive oil. Reserved.
In the same oil, fry the onion and, when it is clear, is added a teaspoon of paprika and given a few laps.
Boil chickpeas (soaked in 12 hours before) Hot water. When events are almost, is added the chopped potato, the fried onion, paprika, the loaves and spinach, and boil until the potato is cooked.
- 750 gr. pork liver.
- 2 thick strips of bacon.
- 300 g loaf bread crumbs (Crumb equivalent 3/4 parts of a bread 1kg).
- Pine nuts for garnish (to taste).
- 1,6 liters of hot water.
- 1 pinch of cloves.
- 4 large garlic cloves.
- 1,5 tablespoons paprika.
- Half a teaspoon of oregano.
- Salt and pepper to taste.
- 130 ml of oil.
- 1 teaspoon cinnamon.
Crumble bread, better if it the previous day. Add spices and mix. Cut the bacon into slices, chop the liver, peel the garlic and put the kettle on
In a pan with very little oil, should fry the slices so that they release all the fat and then remove. In fat garlic and fry liver 3 a 4 minutes. Remove, crush everything together in a mortar and book.
In the same pan, with excess fat, lightly toast the crumbs and add boiling water, stirring until pureed take. Add the crushed, salt and pine nuts, stirring for about 20 minutes.
They know that the garlic is ready when mataero sprockets and oil rise to the surface.