Important Qualities Of A Nurse

COCA





This recipe is very at home.
Many times I take if I calçots Romesco sauce to freeze for some boats and have it ready to make a meat or fish that come deliosos romesco.
For who dont use the boat that I comment starting from scratch with a recipe and we can use to make double quantity and freeze and a part for a next time save a part of the recipe.
For the lazy, or you're going very short time you have the option of purchasing a Romesco sauce or bottled spring onions. They are of good quality and I can also give a good result. Yes, Spare no one euro in it for you really to the expected result. INGREDIENTS


rabbit cut into pieces peppered
1 large onion 1 red pepper

1 head of garlic 2 tomatoes
branch
1 teaspoon of paprika Vera
4 ñoras
50 gr. toasted almond
50 gr. toasted hazelnut
1 / 2 cup white cooking wine
1 / 2 olive oil Vaos
1 / 2 liter of vegetable broth or light meat


Fussioncook Production in the Schedule
menu fussioncook in oven and put the pepper, onion, clove of garlic and tomatoes, all clean but without cutting or peeling. Smeared with oil and let cook for 1 hour. The tomatoes will remove it soon, as 40 minutes.
Put peppers soaked in hot water once they are hydrated open, remove the seeds and scrape the flesh from the inside with a knife.
Once you have made clean skins (tomatoes do not need to peel) and put it all into a glass for grinding. Incorporate almonds, hazelnuts, paprika, meat ñora and wine and grind until a fine sauce.

Put the oil in the pan and heat it. We spent the rabbit for browning and set aside.
In the same oil that we put the sauce and fry ground until we see that the oil is clear from the sauce.
We add a little broth and stir, add the rabbit and just completed the game with the stock we have. Close the pot and set 10 minutes. Depressurize and check the consistency of the sauce, if you want it to be a little thicker retire in a little glass of juice and we'll add a teaspoon of cornstarch, stir to dissolve and incorporate into the stew, we few seconds to thicken and we can serve. Preparation

traditional
Preheat oven to 180 º. In a tray put the pepper, onion, clove of garlic and tomatoes, all clean but without cutting or peeling. Smeared with oil and let cook for 1 hour and a half. The tomatoes will remove it before, and the evening.
Put peppers soaked in hot water once they are hydrated open, remove the seeds and scrape the flesh from the inside with a knife.
Once you have made clean skins (tomatoes do not need to peel) and put it all into a glass for grinding. Incorporate almonds, hazelnuts, paprika, pepper and meat from the wine and grind until a fine sauce.

put in a pan background and heated oil. We spent the rabbit for browning and set aside.
In the same oil that we put the sauce and fry ground until we see that the oil is clear from the sauce.
We add a little broth and stir, add the rabbit and just completed the game with the stock we have. Let cook over medium heat, covered for about 20 minutes or until we see that the rabbit is tender.
We check the consistency of the sauce, and if we want to be a little thicker retire in a cup and some juice will add a teaspoon of cornstarch, stir to dissolve and incorporate into the dish, let simmer a few seconds to thicken and we can serve.

Here you will find a version rabbit with prawns, a sea and mountains very typical of traditional Catalan cuisine