Conejo con ajo y aceite - Rabbit with garlic and oil

Introduction

History

This recipe has been passed down through generations in Spain, where rabbit meat is a popular protein choice. The garlic and oil sauce adds a unique twist to the dish, giving it a deliciously savory flavor.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to cook the rabbit on the grill until it is tender and cooked through.

- Slowly pour in the oil while making the garlic-oil sauce to ensure it thickens properly.

- Serve the dish with a side of roasted vegetables or a fresh salad for a complete meal.

Serving Suggestions

Serve the Conejo con ajo y aceite with a side of roasted potatoes or crusty bread to soak up the delicious garlic and oil sauce.

Cooking Techniques

Grilling, sauce making

Ingredient Substitutions

If you don't have rabbit, you can use chicken or pork as a substitute.

- Olive oil can be used instead of vegetable oil for a richer flavor.

Make Ahead Tips

You can marinate the rabbit in the garlic-oil sauce overnight for even more flavor.

Presentation Ideas

Serve the dish on a platter with a drizzle of the garlic-oil sauce on top and a wedge of lemon for garnish.

Pairing Recommendations

Pair Conejo con ajo y aceite with a glass of Spanish red wine for a truly authentic dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 35g per serving

Vitamins and minerals

Iron: 15% of the daily recommended value per serving

Vitamin C: 10% of the daily recommended value per serving

Alergens

Contains: Eggs

Summary

This dish is high in protein and a good source of iron. It is also relatively low in carbohydrates, making it a healthy option for those looking to maintain a balanced diet.

Summary

Conejo con ajo y aceite is a delicious and traditional Spanish dish that is perfect for a special dinner or gathering. The tender rabbit meat paired with the rich garlic and oil sauce is sure to impress your guests and leave them wanting more. Enjoy this flavorful and satisfying dish with your loved ones today!

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Conejo con ajo y aceite - Rabbit with garlic and oil. It was nestled in an old cookbook that had been passed down to me from my own grandmother. As I read through the ingredients and instructions, I couldn't help but wonder about the origins of this dish and how it had come to be a part of our family's culinary repertoire.

Growing up in a small village in Spain, I was always surrounded by the sights, sounds, and smells of delicious food being prepared in our kitchen. My mother and grandmother were both talented cooks who took great pride in creating meals that brought our family together around the table.

One day, as I watched my grandmother prepare a meal of Conejo con ajo y aceite, I couldn't resist asking her where she had learned to make such a unique dish. With a twinkle in her eye, she told me the story of how she had acquired the recipe from a dear friend who lived in a neighboring village.

According to my grandmother, the dish had been passed down through generations of her friend's family and was a traditional recipe that was reserved for special occasions. The combination of tender rabbit meat, fragrant garlic, and rich olive oil was said to be a favorite among the villagers and was often enjoyed during feasts and celebrations.

Eager to learn more about this beloved recipe, I asked my grandmother if she would teach me how to make Conejo con ajo y aceite. With a smile, she agreed, and together we set out to gather the necessary ingredients and prepare the dish.

The first step in making Conejo con ajo y aceite was to marinate the rabbit meat in a mixture of olive oil, garlic, and fresh herbs. As the meat absorbed the flavors of the marinade, the kitchen filled with the enticing aroma of garlic and herbs, and I knew that we were off to a good start.

Next, we sautéed the marinated rabbit meat in a hot pan until it was browned and cooked through. The sizzle of the meat as it cooked, combined with the smell of garlic and herbs, made my mouth water in anticipation of the finished dish.

Once the rabbit meat was cooked to perfection, my grandmother showed me how to make a simple yet flavorful sauce by combining more garlic, olive oil, and a splash of white wine in the pan. As the sauce simmered and reduced, it thickened into a rich and savory accompaniment to the tender rabbit meat.

Finally, it was time to plate the dish and serve it to our eager family members. The sight of the golden-brown rabbit meat, glistening with garlic-infused oil, elicited murmurs of appreciation from around the table. As we all took our first bites of Conejo con ajo y aceite, I could see the satisfaction in my grandmother's eyes, knowing that she had passed down this treasured recipe to yet another generation.

In the years that followed, I continued to make Conejo con ajo y aceite for my own family, sharing the story of how I had learned to make this traditional Spanish dish from my grandmother. Each time I prepared the dish, I felt a connection to my family's past and a sense of pride in carrying on a culinary tradition that had been passed down through generations.

As I look back on that day in my grandmother's kitchen, learning to make Conejo con ajo y aceite for the first time, I am filled with gratitude for the experiences and memories that cooking has brought into my life. And as I share this recipe with others, I hope to inspire them to explore their own culinary heritage and create new traditions of their own.

Categories

| Uruguayan Recipes |

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