Preparation time: 1 h 20 min
People 6
Ingredients
2k rabbit
1 k snails
2 onions
Carrots 2
100 g fried tomato
1 leek
2 dl olive oil
Thyme
1 hoja de laurel
Meat or poultry broth
Sal Island
For the bite:
10 toasted hazelnuts
10 roasted almonds
2 parsley sprigs
5 cloves of garlic
½ l white wine
Fried rabbit livers
Crafting
Purge the snails for several days. Wash them in salted water. Change the water several times until it comes out clear.
Cut the rabbit into pieces and fry once they have been coated in flour; remove. In the same oil, fry the peeled and chopped vegetables until they turn a light golden colour. Add the rabbit again and add the tomato.
Meanwhile, make the picada by blending all the ingredients together or crushing them in a mortar. Add it to the rabbit pot and sauté for a few minutes; moisten with the broth and cook until the rabbit is tender, between 30 and 40 minutes, depending on the size of the rabbit pieces.
Remove the rabbit from the pot and strain the sauce until smooth. Put it back in the same pot.
Cook the snails in cold water over a low heat. When they start to appear, cook for 10 minutes. Drain. Add the cleaned and boiled snails to the stew.
Finish cooking by cooking everything for 10 minutes, adjust the salt and serve.
See all recipes with origin: Catalonia
