Serves 1
Directions
- 1Turn on the firewood.
- 2Chop the rabbit with the axe.
- 3Chop one onion with the axe.
- 4Place the frying pan on the fire and add extra virgin olive oil.
- 5Fry two cornachos and some garlics.
- 6Add the rabbit to the pan.
- 7Add a little salt and ground pepper to the rabbit.
- 8Once the rabbit is browned, add the onion and three bay leaves.
- 9Stir a little and let the onion poach.
- 10While the onion is poaching, chop three potatoes.
- 11Once the onion is poached, add the potatoes to the pot.
- 12Add 400 grams of crushed tomato to the pot.
- 13While the tomato reduces, roast some Italian peppers on the coals.
- 14Once the tomato has reduced, add a glass of white wine.
- 15Let the alcohol evaporate and then cover with water.
- 16Prepare the majado by crushing the garlic and cornachos.
- 17Add the majado to the pot.
- 18To make the talarines, combine 500 grams of wheat flour, half a liter of water, and a little salt.
- 19Integrate everything well and knead until you have a compact dough.
- 20After 40 minutes, remove the roasted peppers.
- 21Divide the dough into two parts and stretch each part very thinly.
- 22Once the dough is stretched, cut it into pieces to make the talarines or andrajos.
- 23When the potatoes are almost done, add the talarines to the pan.
- 24Integrate everything well and let it cook for about 7 or 8 minutes.
- 25Adjust the salt and add saffron.
- 26During the last 5 minutes, decorate with the roasted peppers.
Ingredients
- conejo
- 1 cebolla
- aceite de oliva virgen extra
- 2 cornachos
- ajillos
- sal
- pimienta molida
- 3 hojitas de laurel
- 3 patatas
- 400 gramos tomate triturado
- pimientos italianos
- 1 vasito vino blanco
- agua del manantial La Pitusa
- ajos
- cornachos
- 500 gramos harina de trigo
- 0.5 litro agua
- sal
- azafrán
Equipment
leñahacha de Mordorsarténcaldero de Zatarábrasa
Tips
- For the majado, mash the garlic and cornachos well.
- Divide the dough into two parts before stretching.
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