Talarines de la Sierra de Cazorla

Serves 1
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Directions

  1. 1Turn on the firewood.
  2. 2Chop the rabbit with the axe.
  3. 3Chop one onion with the axe.
  4. 4Place the frying pan on the fire and add extra virgin olive oil.
  5. 5Fry two cornachos and some garlics.
  6. 6Add the rabbit to the pan.
  7. 7Add a little salt and ground pepper to the rabbit.
  8. 8Once the rabbit is browned, add the onion and three bay leaves.
  9. 9Stir a little and let the onion poach.
  10. 10While the onion is poaching, chop three potatoes.
  11. 11Once the onion is poached, add the potatoes to the pot.
  12. 12Add 400 grams of crushed tomato to the pot.
  13. 13While the tomato reduces, roast some Italian peppers on the coals.
  14. 14Once the tomato has reduced, add a glass of white wine.
  15. 15Let the alcohol evaporate and then cover with water.
  16. 16Prepare the majado by crushing the garlic and cornachos.
  17. 17Add the majado to the pot.
  18. 18To make the talarines, combine 500 grams of wheat flour, half a liter of water, and a little salt.
  19. 19Integrate everything well and knead until you have a compact dough.
  20. 20After 40 minutes, remove the roasted peppers.
  21. 21Divide the dough into two parts and stretch each part very thinly.
  22. 22Once the dough is stretched, cut it into pieces to make the talarines or andrajos.
  23. 23When the potatoes are almost done, add the talarines to the pan.
  24. 24Integrate everything well and let it cook for about 7 or 8 minutes.
  25. 25Adjust the salt and add saffron.
  26. 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.
Talarines de la Sierra de Cazorla | Clip Recipe