RABBIT Chops with Romesco sauce
Posted by admin | International Recipes, Recipes | Posted on July 4th, 2010
Ingredients :
1 kilo of rabbit rib clean
100 ml white wine
10 ml olive oil
10 grams of fresh garlic
10 grams of paprika
5 grams of oregano
5 grams of ginger powder
For the Romesco sauce :
150 grams of hazelnuts
100 grams of peppers choricero
10 grams of garlic
5 grams of white pepper
5 grams of ginger powder
50 ml olive oil
Elaboration :
For the marinade from the chops cut the rabbit rib chops , season and reserve.
Besides , in a mortar with pestle garlic pepper , oregano and ginger. Once it is added to mashed white wine. Marinate the chops wet for 30 minutes.
To prepare the Romesco sauce Soak choricero pepper and scoop out the pulp.
In a skillet with olive oil and garlic are browned retire.
Toast the hazelnuts and chop the meat with pepper in a blender choricero . Mount the mixture with the olive oil until a paste grainy. Season with white pepper and ginger.
Check the chops and marinated rabbit in the pan for 5 minutes. When gold was placed in the center of the plate and come with a string of Romesco sauce .