Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rabbit with catalan ratatouille - conill amb samfaina. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Rabbit with Catalan Ratatouille - Conill amb Samfaina is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Rabbit with Catalan Ratatouille - Conill amb Samfaina is something which I’ve loved my entire life. They are nice and they look wonderful.

Bacalla amb samfaina / Bacalao con sanfaina. La cuina de sempre: Bacallà amb samfaina. Autentica sepia al ajillo como la del bar.

To get started with this particular recipe, we must first prepare a few components. You can have rabbit with catalan ratatouille - conill amb samfaina using 6 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Rabbit with Catalan Ratatouille - Conill amb Samfaina:

1. Prepare For a more elaborate explanation of samfaina , see the recipe.
2. Get 1 kg rabbit
3. Get samfaina
4. Make ready olive oil
5. Prepare black pepper
6. Get salt

Catalan Ratatouille Samfaina. and many other delicious and interesting recipes. Catalan samfaina is closely related to ratatouille. Cook bright peppers, shiny eggplants, onions and juicy tomatoes into a succulent base for meat, fish or a vegetable Catalan Samfaina is an exuberant vegetable mixture widely used in Catalan cuisine as a sauce or base for meat, fish and fowl dishes. Conill amb herbes al vi negre ( conejo con hierbas y vino tinto ): - rabbit with red wine and herbs: the rabbit is marinated in red wine and then cooked like a standard casserole with onions, bacon and, ideally, a pigs trotter for smooth.

Instructions to make Rabbit with Catalan Ratatouille - Conill amb Samfaina:

1. None
2. Wash and cut the vegetables in ½- ¾ inch./ 1-2 cm. squares, depending how you want the samfaina (see recipe for samfaina). Grate the tomatoes and cut the garlic in medium slices.
3. Heat a generous amount of oil in a cassola or skillet. When the oil is hot, add the onion and garlic and let it take some color.
4. Add the peppers and let it cook for around 10 min. Stir occasionally so it doesn't burn.
5. Wash and cut the rabbit in 12-16 pieces, depending how big the rabbit is, or have your butcher cut it. Here I have used a rabbit that is 1.3 kg, so I got 18 pieces in appropriate sizes.
6. Pat dry with paper towels and season the rabbit with black pepper and salt.
7. Samfaina. Add the aubergine and squash and cook it until the aubergine is semi-soft (around 20 min.).
8. Meanwhile, in a frying pan, fry the rabbit in around 1 cm. oil.
9. When the rabbit is done, set it aside on a plate.
10. Samfaina. Add the grated tomatoes and stir until all is mixed well. Season with a little sugar, salt and paprika.
11. Let it cook under a lit for around 20 min. Stir occationally and make sure it doesn't get dry, add water if needed.
12. When the samfaina is done, add the fried rabbit and carefully turn it in the samfaina. Leave it to cook 5-10 min. Make sure it doesn't run out of fluid. This dish needs to rest. It is best to prepare it the day before and heat it just before serving, but at least let it rest a couple of hours.

Originating from Catalonia, samfaina is made with eggplants, tomatoes, onions, peppers, and olive oil. Of course, there are as many variations as there are Samfaina is both a sauce and a side dish, and nowadays, it can even be served on its own as a vegetarian dish. When served as a sauce or a side. Samfaina, Catalan ratatouille, uses roasted rather than raw peppers, as is common in other Mediterranean countries. This delicious variation adds a rich silky sweetness to the dish.

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