GAZPATXOS
Ingredients
½ rabbit and a liver of rabbit
1 partridge
100g of clean and deceived snails
200g of mushrooms (níscalos) (milk cap)
1 grated onion
½ grated ripe tomato
1 head of garlic and 1 bay leaf
2 litres of water
Olive oil
Salt and “pebrella”
Torta de gazpacho (farmhouse bread)
Preparation
- Put oil in a clay casserole until it covers its base. Fry the sliced garlic and reserve.
- Add the sliced rabbit, the liver and the sliced partridge. Fry them and when it is ready set apart the liver. Add the tomato and fry.
- Add the water, the head of garlic, the bay leaf and the snails. Cook them.
- Strain the soup and set apart. Take out the meat bones and break it into small pieces.
- Put oil in a pan, fry the onion, add the mushrooms and fry them.
- Add the meat and stir it. Add the “pebrella”, the snails, and the soup.
- Crush a head of garlic and the liver in a mortar. Add to the pan. Cook it 10 minutes.
- Add the sliced pie, salt and cook them until they are ready.