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)


-          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.