1 Preparation In a clay casserole, the bacon is fried a little, then we put the whole butifarras on top and let them be cooked when they are almost made we take them out, we hope they cool and cut them in pieces (approximately 3 cm) To then finish them with the other ingredients then, the chicken and the rabbit are splashing, and sauté.
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| Ingredients to make Santa Pau saucer: |
| For 10 people :: 2 rabbits 1 pieces bacino 4 butifarras 40 small meatballs (1/2 of a normal) carne de veal, pork (optional) 4 cans rovellons (niscalos) 2 Moixarnons bags (optional) oil 2 Tomatoes small 2 onions 1 handful toasted almonds and pine |
Ingredients to make Santa Pau saucer:
2. When we are doing this operation, we put two spoiled onions on the meat we are cooking and 3/4 of un pecar garlic head, so that the meat takes more flavor.
3. Remove some oil and, apart, in a pan fry the meatballs, then the Robellons and the Moixarnons.
4. When this operation is already done, everything is joined in the casserole turning it until it has just been brown.
5. In the minipimer or mortar, it is pica 1/2 garlic head, almonds and pinions and add to the casserole.
6. Then, 2 tomatoes are added, leave for a while until a boil and, then, a glass of wine and a spray jet are added.
7. When it loses the strong smell of wine and cognac, we add approximately 1/2 liter of water, we put the fire a bit strong to reduce the broth and the meat is more tender, we will turn around the ingredients of the casserole for Do not stick to us and, after a while, we will put the fire a little more lazy to make the chup chup.
8. When you have already reduced the sauce and the meats are tender (but not too much so that they do not break), turn off the heat and, if possible, let it rest, because when you spend a few hours and reheat it it will be tastier.
9. 2 This recipe that sent me some cousins ​​from my wife living in Olot (the garrotxa).
