Stewed rabbit with almond sauce
For a few days we have been wanting dishes with sauce, which can be dipped in bread, tasty and filling. Today at noon this stewed rabbit with almond sauce fell. Also, taking advantage of the fact that in the market we have bought calçots (on Sunday calçotada plays with friends) we have added a few as a garnish to the rabbit and it has been great.
I tell you.
For 2/3 people: 1/2 rabbit divided into eighths, 1 leek, 1/2 onion, 1 clove of garlic, 50 gr. of toasted almonds, a little dry bread, 50 gr. of dried moixernons, extra virgin olive oil (EVOO), salt and black peppercorns.
Slowly fry the onion and leek in EVOO. Meanwhile, in another pan, brown the rabbit. When the sauce is ready, we prepare the mince: put the garlic clove, the peeled toasted almonds (it can also be made with unroasted almonds), a little oil, a slice of dry bread and a good part of the sauce in a mortar. We mash it well mashed and so that it does not thicken too much we add water.
We put the rabbit with the sauce that has remained, we add the minced, the mushrooms that we will have previously rehydrated and cover with water. Bring to a boil. Season with salt and pepper. Now is the time that we can add the well washed and peeled calçots, only the piece that can be eaten. We leave about 20-30 minutes, until the sauce has the desired consistency.
A recipe that combines one of the most appreciated picadas; that of almonds, with the mild taste of mushrooms, rabbit, and that delicate sweetness of onion or calçot. Perhaps it is not a dish that is very good for the eyes but I assure you that for the palate it will be the opposite. Give it a try.