![]() Add the pasta and cook until it is tender, about 8 minutes for home-made pasta or 8 to10 minutes for packaged pasta. Sprinkle with cheese cook 2 minutes longer or until. Cook and stir over medium heat until eggs are completely set. Stir in the onion powder, garlic powder and seasoned salt., In a large bowl, combine the eggs, ham, water, salsa, salt and pepper. Uncover the cazuela and turn up the heat so the liquid begins to bubble. In a large skillet, saute the potatoes, green pepper and onion in oil. Continue cooking until the meat is tender, about 20 minutes longer. Turn the pieces of rabbit and add the cooked (or canned) beans. Stir in the garlic-wine mixture, water or bean liquid, ½ teaspoon salt and thyme.Ĭover and cook 30 minutes. Add the onion and chorizo and fry for 3 minutes. Sprinkle rabbit pieces with salt and pepper. When the beans are cooked, heat the oil in a cazuela or flameproof casserole and fry the garlic. (If using canned beans, drain them and reserve liquid.) Pasta (recipe above) or ½ pound packaged pastaĭrain the soaked beans, add water to cover and cook them with the bay leaf, sprig of thyme, onion and salt until tender (30-90 minutes, depending on beans). Sprigs of fresh thyme or ½ teaspoon dried thyme leaves ¼ pound white beans, such as cannellini beans, soaked overnight, orġ rabbit, about 2 ½ pounds, cut into serving piecesĢ ounces chorizo, skin removed and chopped Tomillo - Thyme In Catalonia, where it is called farigola, theres a soup that is basically water, bread, egg and thyme. The pasta can be thoroughly dried and stored or used fresh. Spread on a clean cloth to dry until ready to use. Twist off ½ -inch pieces (or cut the cords into ½- inch lengths). Take small balls of dough and roll them 1/8-inch thick cords. Cover it and let rest for 1 hour at room temperature. Turn the dough out onto a lightly floured board and knead the dough until smooth and elastic, about 5 minutes. ![]() Mix the flour into the liquid until combined. Make a well in the center and add the oil, water and food coloring. If you don’t want to make the pasta, substitute packaged orzo or Israeli cous cous (which is pasta shaped in round balls).Ī few drops of yellow food coloring (optional)Ĭombine the flour and salt in a bowl or on a pastry board. Spanish thyme, also known as Indian borage and Mexican mint, is a perennial herb from the mint family with origins dating back to Africa and India. The pasta is cooked right in the broth with the rabbit. Spanish thyme leaves to season and garnish signature dishes at your restaurant. The simple pasta is made by rolling thin cords of dough, then twisting off short, pea-sized bits. This dish is typical of Almería in eastern Andalusia. ![]() ![]() And, it almost always goes into dishes with rabbit, whether wild or farmed. Thyme is an essential flavoring ingredient in home-cured Spanish olives (the recipe is here). However, in Valencia, a sprig of rosemary is often added to paella when there is no wild rabbit or snails to provide the subtle herbal flavor. Rosemary, which also grows wild in the Mediterranean landscape, may be used to fuel a bread oven, but is rarely added to the cook pot. ![]()
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