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- Conill al Romesco (Catalan Braised Rabbit with Romesco Sauce
- 1 rabbit, jointed into six pieces
- 1 cup AP flour
- kosher salt and fresh cracked black pepper, tt
- olive oil
- 1 cup chicken stock
- 1/2 cup dry white wine
- 4oz pancetta or bacon, diced
- 1 medium onion, diced
- 6 ripe tomatoes (or one 28oz can of whole tomatoes)
- 3 piquillo peppers (or one red bell pepper), diced
- 4 Tbsp Spanish olive oil
- 1 Tbsp sherry wine vinegar
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 1 Tbsp pimentón
- 1 pinch saffron (bloomed in a little water)
- 2 Tbsp crushed and toasted hazelnuts
- 6 cloves garlic, minced
- 1 cup crushed Spanish olives
View Full Recipe at The Hunger
Отзывы
06 декабря 2015
This is a very nice recipe - complex layering of flavors and textures done in the simple style of most 'comfort foods' found in rural areas of SW France and Catalonia. As a huge sustainable wild game fan and a fellow denizen of the culinary world, I salute you for this take on a classic dish! Very well done!Этот рецепт был приготовлен/опробован мной!
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