Best 3 Andorran Cunillo Rabbit In Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Andorran Cunillo Rabbit is a traditional dish from Andorra, a small country in the Pyrenees mountains. This flavorful stew is made with rabbit meat, tomatoes, and a variety of herbs and spices. The rabbit meat is slow-cooked in a rich tomato sauce, resulting in a tender and succulent dish. Cunillo Rabbit in Tomato Sauce is a hearty and comforting meal that is perfect for a cold winter day. Whether you are a seasoned chef or a beginner in the kitchen, this article will guide you through the process of creating this delicious and authentic Andorran dish. So gather your ingredients and let's get cooking!

Here are our top 3 tried and tested recipes!

ANDORRAN CUNILLO (RABBIT IN TOMATO SAUCE)



Andorran Cunillo (Rabbit in Tomato Sauce) image

Entered for "My Food Odyssey". I found this recipe on "The Tour Expert" website as a typical dish from Andorra (Catalan cuisine).

Provided by KateL

Categories     Stew

Time 1h51m

Yield 4 serving(s)

Number Of Ingredients 12

1 rabbit, jointed (about 1.5kg)
1/4 cup white vinegar, about
1 -2 tablespoon extra virgin olive oil
4 garlic cloves, finely chopped
2 onions, sliced
500 g crushed tomatoes or 500 g chopped tomatoes
1 bay leaf
1 sprig fresh thyme
1 teaspoon dried oregano, crushed
250 ml white wine
120 ml water
salt & freshly ground black pepper, to taste

Steps:

  • Wash the rabbit and rub with a little vinegar then joint and cut into about 15 serving pieces.
  • Add olive oil to the base of a large cast iron casserole dish and fry the rabbit in this until nicely browned. Remove the meat with a slotted spoon and set aside.
  • Add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes.
  • Add the bay leaf, thyme and oregano. Now add the white wine and water and increase the heat so the mixture comes to a boil.
  • Reduce the volume by about half then add the rabbit and season with salt and freshly ground black pepper to taste.
  • Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.

LAPIN SAUTE MARENGO (SAUTEED RABBIT IN TOMATO SAUCE)



Lapin saute Marengo (Sauteed rabbit in tomato sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, one pot, main course

Time 1h

Yield Four servings

Number Of Ingredients 17

1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons olive oil
1 tablespoon butter
1/3 cup finely chopped onions
2 tablespoons finely chopped shallots
1 teaspoon finely minced garlic
1/2 pound mushrooms, thinly sliced, about 4 cups
3 tablespoons flour
1 cup dry white wine
1 pound fresh tomatoes, peeled, cored and cut into cubes, about 2 1/2 cups
1 teaspoon tomato paste
4 sprigs fresh parsley
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
2 tablespoons finely chopped fresh parsley

Steps:

  • Sprinkle the rabbit pieces with salt and pepper.
  • Heat the oil and butter in a casserole and add the rabbit pieces. Cook until golden brown on one side, about four or five minutes, and turn the pieces. Cook about two minutes on the second side. Pour off the fat.
  • Add the onions, shallots, garlic and mushrooms. Stir and continue cooking about five minutes.
  • Sprinkle the flour over all and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom of the casserole. Add the tomatoes, salt and pepper. Stir in the tomato paste.
  • Tie the parsley sprigs, thyme sprigs and bay leaf into a bundle and add it. Cover closely and let cook about 45 minutes. Remove the herb bundle. Sprinkle with chopped parsley and serve.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 32 grams, Fiber 3 grams, Protein 84 grams, SaturatedFat 9 grams, Sodium 1548 milligrams, Sugar 6 grams, TransFat 0 grams

ANDORRAN ESCUDELLA



Andorran Escudella image

This recipe is from week seven of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Andorra is my seventh stop. This one-pot dish is called "The National Dish of Andorra." it's very rich and fatty, so serve it with a lot of bread.

Provided by GiddyUpGo

Categories     Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 12

2 cups dry white beans (I used a 16 oz package of the small white ones)
1 ham bone
1 marrow, bone
3 chicken thighs (the recipe called for 1/4 of a chicken, but boneless-skinless is so much easier)
14 ounces raw pork sausage, rolled into balls
1 thick ham steak, cut into chunks
1/2 head green cabbage
1 large white potato, cut into large chunks
1/4 cup uncooked rice
1 cup pasta shells
1 cup canned garbanzo beans
salt and pepper

Steps:

  • Rol the raw sausage into one- or two-bite sized balls.
  • Rinse the dry beans in cold water.
  • Meanwhile, cook the sausage balls over medium heat.
  • Dice the ham.
  • Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
  • Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
  • Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
  • Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
  • Cook for another 30 minutes, or until the potatoes and rice are tender.

Nutrition Facts : Calories 526.1, Fat 19.6, SaturatedFat 6.1, Cholesterol 65.3, Sodium 500.1, Carbohydrate 58.1, Fiber 11.3, Sugar 3.4, Protein 29.9

Tips:

  • To enhance the flavors, marinate the rabbit overnight in a mixture of red wine, garlic, thyme, and bay leaves.
  • When browning the rabbit, ensure it's evenly browned on all sides to lock in the juices and develop a rich color.
  • Use ripe, flavorful tomatoes for the sauce. Fresh tomatoes are best, but canned tomatoes can also be used.
  • Add a touch of sweetness to the sauce with a bit of honey or brown sugar. This will balance the acidity of the tomatoes.
  • If you like a thicker sauce, simmer it for a longer period of time. You can also add a cornstarch slurry to thicken the sauce quickly.
  • Serve the cunillo with crusty bread, rice, or pasta to soak up the delicious sauce.

Conclusion:

Cunillo is a traditional Andorran dish that showcases the region's love for hearty, flavorful cuisine. With its tender rabbit meat, rich tomato sauce, and aromatic herbs, this dish is a delightful blend of flavors and textures. Whether you're a seasoned cook or just starting out, cunillo is an accessible and delicious recipe that will impress your family and friends. So, gather your ingredients, put on your apron, and embark on a culinary journey to the heart of Andorra with this delectable dish.

Related Topics