Talarines de la Sierra de Cazorla

Name: Talarines de la Sierra de Cazorla
Cuisine: Spanish
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

Serves 1

facebook.com

Talarines de la Sierra de Cazorla

facebook.com

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.

Talarines de la Sierra de Cazorla

Serves 1

facebook.com

Talarines de la Sierra de Cazorla

facebook.com

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.