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Beatriz Torija posted an update
Level:
Executive Chef
Today we had rabbit with garlic, a traditional classic of Spanish cuisine, although I know that there are many places in the world where it is not eaten. It can be made with chicken, and it is also delicious.
Level:
Executive Chef
Hoy ha tocado conejo al ajillo, un clásico tradicional de la cocina española, aunque se que hay muchos lugares del mundo en que no se come. Se puede hacer con pollo, y está también riquísimo.
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Diana Vinces, Antonio Salvador Moreno Carretero and 3 others11 Comments-
Level:
Sous Chef
It must be delicious
Level:
Sous Chef
Tiene que estar buenisimo
a year agoTranslated from Spanish
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Level:
Executive Chef
@Estefania Lozano Ragel yes she was 🥰🥰.
Level:
Executive Chef
@Estefania Lozano Ragel sí que lo estaba 🥰🥰
a year agoTranslated from Spanish
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Level:
Scoolinary Team
that garlic rabbit must taste like glory!
🤩 And the touch of parsley always brings the dish to life.
What a great combination with the golden potatoes, classic of the good ones. Did you put some white wine in the cooking or did you do it just with garlic and oil? You can tell you put a lot of love into it and that always makes a difference in traditional dishes.
Thanks for sharing it. 🫶🏻
Level:
Scoolinary Team
¡Ese conejo al ajillo debe saber a gloria!
🤩 Y el toque de perejil siempre le da vida al plato.
Qué buena combinación con las patatas doradas, clásico de los buenos. ¿Le pusiste un poco de vino blanco en la cocción o lo hiciste solo con ajo y aceite? Se nota que le metiste mucho cariño y eso siempre marca la diferencia en los platos tradicionales.
Gracias por compartirlo. 🫶🏻
1a year agoTranslated from Spanish
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Level:
Executive Chef
@sussan_scoolinaryteam if I put wine, yes. First I cook in a casserole with oil the whole garlic, a little broken and I take them out and reserve when the skin is well toasted. In the same oil, I sauté the rabbit, seasoned with salt and pepper and lightly floured, until it is well browned on all sides. Then I add the wine and cook until it evaporates completely. I peel the fried garlic and crush it in a mortar. I add them to the casserole, with a good splash of vinegar, cook for a couple of minutes… and that’s it. I serve it with chopped fresh parsley. Well… and the fries here are a ‘must’🙃.
Level:
Executive Chef
@sussan_scoolinaryteam si le puse vino, si. Primero cocino en una cazuela con aceite los ajos enteros, un poco rotos y los saco y reservo cuando la piel esta bien tostada. En el mismo aceite, salteo el conejo salpimentado y ligeramente enharinado, hasta que se ve bien doradito por todos lados. Ahí añado el vino y cocino hasta que se evapora por completo. Pelo los ajos frititos y los machaco en el mortero. Los añado a la cazuela, con un buen chorro de vinagre, cocino un par de minutos… y listo. Lo sirvo con perejil fresco picado. Bueno… y las patatas fritas aquí, son un ‘must’🙃
a year agoTranslated from Spanish
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Level:
Scoolinary Team
@beatriztorijagmail-com What a cooking class in one message! 👏🏻👏🏻👏🏻
That trick of the fried and crushed garlic in the mortar must give an incredible flavor to the sauce. And the touch of vinegar to top it off… pure character. With those potatoes on the side, there’s no way there’s anything left on the plate. great recipe, Beatriz! ♥️
Level:
Scoolinary Team
@beatriztorijagmail-com ¡Menuda clase de cocina en un solo mensaje! 👏🏻👏🏻👏🏻
Ese truco de los ajos fritos y machacados en el mortero le debe dar un sabor increíble a la salsa. Y el toque de vinagre para rematar… puro carácter. Con esas patatas al lado, imposible que quede algo en el plato. ¡Gran receta, Beatriz! ♥️
1a year agoTranslated from Spanish
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Level:
Executive Chef
Very good, a traditional dish if ever there was one.
Level:
Executive Chef
Qué bueno, plato tradicional donde los haya.
1a year agoTranslated from Spanish
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Level:
Executive Chef
@cecu6669hotmail-com you betcha. And it’s a pity, with how tasty it is, I have the feeling that it is a dish that is not “fashionable”, and less and less is done
Level:
Executive Chef
@cecu6669hotmail-com ya lo creo. Y es una pena, con lo rico que está, tengo la sensación que es un plato que no está “de moda”, y cada vez se hace menos
a year agoTranslated from Spanish
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Level:
Sous Chef
Rabbit with garlic sounds like such a comforting classic! 🐇🧄 I love how versatile it is—substituting with chicken works perfectly too. Such a rich and flavorful dish! 😋
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Level:
Executive Chef
@lanamihajlovic is just that, comfort food. How I’d love to send you a little bit to try 😊.
Level:
Executive Chef
@lanamihajlovic es justo eso, comida reconfortante. Cómo me gustaría enviaros un poquito para que probéis 😊
1a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined 🥰🥰🥰
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