You are looking for idea recipes rabbit with catalan ratatouille - conill amb samfaina that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious rabbit with catalan ratatouille - conill amb samfaina should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of rabbit with catalan ratatouille - conill amb samfaina, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare rabbit with catalan ratatouille - conill amb samfaina delicious home, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings required in prepare

1. Prepare For a more elaborate explanation of samfaina , see the recipe.
2. Prepare 1 kg rabbit
3. Take samfaina
4. Take olive oil
5. Use black pepper
6. Take salt

It comes from "samfònia" which derives. Other names for this kind of sauce are "samfaina" in Catalonia, "tomacat" or "tombet" in Majorca and ratatouille in France; much simpler is the "salsa napoletana" in Italy. In Alcoi and further south, this sauce may include tuna as is the case with "pisto", typical of Castile la Mancha. Nowadays paella can be found around the world and especially throughout Spain and Latin America.

Instructions to make Rabbit with Catalan Ratatouille - Conill amb Samfaina:

1. None
2. 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.
3. 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.
4. Add the peppers and let it cook for around 10 min. Stir occasionally so it doesn't burn.
5. 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.
6. Pat dry with paper towels and season the rabbit with black pepper and salt.
7. Samfaina. Add the aubergine and squash and cook it until the aubergine is semi-soft (around 20 min.).
8. Meanwhile, in a frying pan, fry the rabbit in around 1 cm. oil.
9. When the rabbit is done, set it aside on a plate.
10. Samfaina. Add the grated tomatoes and stir until all is mixed well. Season with a little sugar, salt and paprika.
11. Let it cook under a lit for around 20 min. Stir occationally and make sure it doesn't get dry, add water if needed.
12. 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.
13. Done and ready to serve!

The name comes from the large pan ('paella' in Valencian) where it is cooked. Rice with squid and squid ink cooked in a paella. EN CHARCOAL-GRILLED RABBIT DE KANINCHEN VOM ROST. DE STOCKFISCH MIT SAMFAINA (KATALANISCHES RATATOUILLE)GRATINIERTER MIT ALLIOLI (KNOBLAUCHMAYONNAISE) ELS TRADICIONALS. O frecemos una cocina mediterránea variada, en la que los pescados, mariscos y arroces son los protagonistas principales.

how is this? Easy isn’t it? That’s the make rabbit with catalan ratatouille - conill amb samfaina that you do at home. Hope it’s useful and good luck!