The Flores - the most west of the Azores - is a little piece of paradise lost ground in the middle of the North Atlantic. Sleepy lagoons in the craters of ancient volcanoes, tumbling waterfalls of impressive steep cliffs adorned with vegetation and hydrangeas millennium: the nature there reigns absolute mistress. The one is struck by the almost surreal silence of the valleys and mountains populated only by thousands of wild rabbits and birds, making Flores a popular destination for hunters throughout the archipelago. The inhabitants of the island - the Florentines - know best cook what nature offers them so profusely, he is no lack of traditional recipes to accommodate quail and rabbits, for example. One presented below is an example. Very easy to achieve, one must well armed with a little patience. Indeed, one precooked meat in aromatic broth before frying pan, then brown in the oven. But the result is worth it: the flesh of the rabbit - well flavored - is still very soft under the crisp golden crust. A treat!
Ingredients for 4 people
Ingredients for 4 people
- 1 rabbit cut into pieces
- 3 cloves garlic, minced 2 onions chopped
- 1 bay leaf
- 2 tablespoons of tomato pulp
- 2 small red chilies, whole
- 200 ml dry white wine
- coarse sea salt
- 1 teaspoon of whole grain allspice
- 50 g flour 2 eggs
- + 2 yolks 50 g breadcrumbs
- oil
- juice 1 lemon, chopped parsley
Preparation
Place rabbit pieces in a large pot with bay leaf, garlic and onions. Add tomato pulp, peppers, beans allspice and white wine.
Cover with hot water and salt. Bring to a boil and reduce heat. Simmer for 25-30 minutes.
Drain the rabbit pieces and dry gently with paper towels. Keep the broth warm over low heat. Preheat oven to 200 º C.
Beat two whole eggs in a bowl. Place flour and bread crumbs in two separate plates. Skip the rabbit pieces in flour, then in beaten egg and finally in breadcrumbs.
Heat a little oil in large skillet and brown the rabbit pieces battered on all sides. Drain on paper towels and transfer to a baking dish. Bake at 200 º C for about 20-25 minutes.
Meanwhile, reduce the broth high heat. Strain broth and return to pot.
Beat the egg yolks in a bowl with lemon juice and 2 tablespoons broth. Take about 300 ml of broth and pour it into a small saucepan. Stir egg yolks on low heat with a whisk, but do not boil. Let thicken slightly, stirring continuously with a whisk. Remove saucepan from heat and add a little chopped parsley. Pour into a gravy boat.
Remove rabbit pieces from the oven and serve immediately with the sauce separately. Serve with buttered rice and a green salad.
Source: Recipe adapted Magazine Cozinha Tradicional of Sucesso No. 34 (Portugal)
Place rabbit pieces in a large pot with bay leaf, garlic and onions. Add tomato pulp, peppers, beans allspice and white wine.
Cover with hot water and salt. Bring to a boil and reduce heat. Simmer for 25-30 minutes.
Drain the rabbit pieces and dry gently with paper towels. Keep the broth warm over low heat. Preheat oven to 200 º C.
Beat two whole eggs in a bowl. Place flour and bread crumbs in two separate plates. Skip the rabbit pieces in flour, then in beaten egg and finally in breadcrumbs.
Heat a little oil in large skillet and brown the rabbit pieces battered on all sides. Drain on paper towels and transfer to a baking dish. Bake at 200 º C for about 20-25 minutes.
Meanwhile, reduce the broth high heat. Strain broth and return to pot.
Beat the egg yolks in a bowl with lemon juice and 2 tablespoons broth. Take about 300 ml of broth and pour it into a small saucepan. Stir egg yolks on low heat with a whisk, but do not boil. Let thicken slightly, stirring continuously with a whisk. Remove saucepan from heat and add a little chopped parsley. Pour into a gravy boat.
Remove rabbit pieces from the oven and serve immediately with the sauce separately. Serve with buttered rice and a green salad.
Source: Recipe adapted Magazine Cozinha Tradicional of Sucesso No. 34 (Portugal)
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Flores Island in winter - Azores, Portugal
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