This recipe for Rabbit in salmorejo is typical of the Canary Islands, it is very easy to prepare and, needless to say, it is exquisite. If you accompany it with a little wrinkled potatoes, better than better ….. We added thyme, which gives a more rustic taste.
Canary salmorejo is a sauce prepared especially for cooking various foods in the oven. The most famous canary dish is Rabbit in Salmorejo; however, this sauce can be used to cook other meats, such as chicken or pork.
The popularity of Canary salmorejo is due to the abundance of its ingredients in the Canarian nature.
Canary salmorejo has no great difficulty in preparation. Just add a tablespoon of coarse salt, half a dozen cloves of garlic, half a tablespoon of paprika and hot pepper in a mortar. Once you grind it, creating a fairly homogeneous mixture, add butter and vinegar and pour the mixture over the meat in the pan that will be used for cooking. The meat is then bathed in white wine and may be accompanied by bay leaf, rosemary and thyme.
Rabbit in Salmorejo
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The rabbit is cut into small pieces, as if to be fried, the liver is preserved.
Put the pieces of rabbit for marinating in a bowl and pour oil, add the crushed garlic, bay leaves, thyme, 8 grains of black pepper, wine and a little salt.
They are given a few turns to be well impregnated evenly with salmorejo
In order for the rabbit to absorb the aroma of the herbs well, it must be left to marinate for about 4 hours if you want it to acquire a stronger taste of crushing the herbs and close the container with plastic or aluminum foil.
In a casserole and with the same marinade oil, fry the liver in a circle and in a circle and keep it, then roast the rabbit pieces, making sure they acquire color everywhere when they are golden brown, cover the casserole and leave everything on low heat for 15 minutes.
Place the liver in a mortar, with garlic cloves, bay leaf and thyme from the marinade, a little cumin and a pinch of sweet red pepper until a fine cream remains, then add the vinegar and stir.
Pour this porridge into the pan and cook for another 20 minutes on very low heat.
Now is your time.
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