| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Rabbit |
| 1 |
|
Partridge |
| 1 |
|
Garlic head |
| 4 |
sl |
Daily bread * like torts/thin slices |
| 2 |
|
Red tomatoes |
| 1/2 |
l |
Olive oil, water, salt, 1 red pepper… |
INSTRUCTIONS
clean and cut in pieces the rabbit and partridge. add salt. in a saucepan
put part of oil and fry the meat with the hole garlic head (do not separate
the cloves) and add water till cover all. cook slowly till meat is tender.
in other saucepan with balance oil stew the tomatoes and pepper peeled and
in pieces. Add this to the meat and the bread in pieces too. Water must
cover all, if necessay add a little... Watch the cooking and care do not
paste to bottom of saucepan... Boiling about 25 mins. Should be dense and
juicy more than liquid... Taste salt and serve hot. Posted to FoodWine
Digest by ksd <supplies@EXT.STEP.ES> on Jul 6, 1997
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