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  • potatoes
  • garlic
  • oil
  • diced/sliced rabbit
  • 1 egg
  • chickpeas (pre-soaked overnight)
  • 2 or 3 dried tomatoes
  • 2 ñoras (a type of pepper)
  • optional: add snails


In a deep saucepan bring the rabbit, the sliced potatoes (leave 1 whole), the chickpeas, the red peppers and the dried tomatoes to the boil. When this is cooked set aside the whole potato. With a pestle and mortar, crush the garlic with salt and add the potato and mix together. Add an egg yolk and keep stirring.

Put the egg white in the deep saucepan with the rabbit etc. and let it set. Pour the boiling mixture into a serving dish and put the garlic mixture on a separate plate. Add 2 or 3 spoonfuls of stock to the remains of the garlic mixture in the mortar, stir well and pour on top of the rabbit and potato dish.