Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, rabbit with catalan ratatouille - conill amb samfaina. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Rabbit with Catalan Ratatouille - Conill amb Samfaina. Variation: Use chicken instead of rabbit, or a mix of rabbit and chicken. You can make the samfaina in advance, or make all at the same time.
Rabbit with Catalan Ratatouille - Conill amb Samfaina is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Rabbit with Catalan Ratatouille - Conill amb Samfaina is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have rabbit with catalan ratatouille - conill amb samfaina using 6 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Rabbit with Catalan Ratatouille - Conill amb Samfaina:
- Prepare For a more elaborate explanation of samfaina , see the recipe.
- Prepare rabbit
- Prepare samfaina
- Make ready olive oil
- Make ready black pepper
- Prepare salt
Samfaina can be used both as an appetizer on it's own (with some good bread) and as part of other dishes, e.g. conill amb samfaina. Samfaina is a Catalan word that refers to a fried vegetable sauce, but also to a kind of offal stew. Colloquially, it means a hotchpotch or jumble. It is also called or spelled santaina, samfaïna, xamfaina, sanfaina, or chanfaina all referring to a kind of mixed vegetable ratatouille of southern Catalonia, that is often the basis to a sauce and typically used with chicken or rabbit.
Steps to make Rabbit with Catalan Ratatouille - Conill amb Samfaina:
- None
- Wash and cut the vegetables in ½- ¾ inch./ 1-2 cm. squares, depending how you want the samfaina (see recipe for samfaina). Grate the tomatoes and cut the garlic in medium slices.
- Heat a generous amount of oil in a cassola or skillet. When the oil is hot, add the onion and garlic and let it take some color.
- Add the peppers and let it cook for around 10 min. Stir occasionally so it doesn't burn.
- Wash and cut the rabbit in 12-16 pieces, depending how big the rabbit is, or have your butcher cut it. Here I have used a rabbit that is 1.3 kg, so I got 18 pieces in appropriate sizes.
- Pat dry with paper towels and season the rabbit with black pepper and salt.
- Samfaina. Add the aubergine and squash and cook it until the aubergine is semi-soft (around 20 min.).
- Meanwhile, in a frying pan, fry the rabbit in around 1 cm. oil.
- When the rabbit is done, set it aside on a plate.
- Samfaina. Add the grated tomatoes and stir until all is mixed well. Season with a little sugar, salt and paprika.
- Let it cook under a lit for around 20 min. Stir occationally and make sure it doesn't get dry, add water if needed.
- When the samfaina is done, add the fried rabbit and carefully turn it in the samfaina. Leave it to cook 5-10 min. Make sure it doesn't run out of fluid. This dish needs to rest. It is best to prepare it the day before and heat it just before serving, but at least let it rest a couple of hours.
Lamb Cutlet With Ratatouille Chicken Ratatouille Rabbit With Catalan Ratatouille Conill Amb Samfaina Catalan Ratatouille Samfaina and many other delicious and interesting recipes Disclaimer: NO COPYRIGHT INFRINGEMENT INTENDED Most images / content in this app are under the common creative license and the credit goes to their respective owners. You can make the samfaina in advance, or make all at the same time. I love samfaina, a very traditional Catalan sauce (a kind of ratatouille), that is cooked with poultry, rabbit or with salted cod. This is a recipe for chicken, but you can follow the instructions to make the sauce and use it for anything you like. Even the Catalan language stems in part from the medieval langue d'oc, echoes of which are still heard today in modern Provençal.
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