Conejo en Salmorejo
Conejo en Salmorejo (German: rabbit in Canarian dressing) is a meat dish in Canarian cuisine . The dish consists of rabbit meat that is marinated in a marinade, then seared and finally cooked in the marinade.
In addition to the meat, the rabbit's liver is often used in the preparation. For the marinade, (mostly dry) white wine, olive oil and often vinegar are used, which are mixed with garlic, bay leaves, paprika and thyme; Depending on the recipe, other spices are also used. As a side dish, papas arrugadas are usually served, unpeeled, small potatoes boiled in plenty of sea salt. Alternative side dishes such as rice, bread or French fries are not uncommon.
Conejo en Salmorejo is very well known in the Canaries and is considered the signature dish of Canarian cuisine. The origin of the dish is unclear, it may come from Aragón . There is no connection with the Andalusian vegetable soup salmorejo .
Individual evidence
- ↑ Article about Canarian cuisine on sueddeutsche.de. Retrieved May 1, 2015 .
- ^ Teresa Barrenechea: The Cuisines of Spain: Exploring Regional Home Cooking, p. 248. Ten Speed Press 2013.
- ↑ Recipe on Webtenerife.com. Retrieved May 3, 2015 .