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Friday, January 17, 2014

DORNILLO WITH A DISH OF HARE

A Small Dornillo or Wooden Mortar
Photo by: Lord-Williams
almirez de madera, wooden mortar used for mashing food, see gazpacho. Actually, it is a multi-use bowl. It can be made of earthenware or wood. It can used also as a stewing pot, casserole, kneading trough, a bowl for washing, for pigs’ feed, etc. [Anón/Huici.1966:55:42; ES: El Gazpacho. Jan 4, 98; and ES: RAE. 2001]

Rabbit and Fowl
Photo from: Nathan Wade Carter
DISH OF HARE ADAPTED FROM HUCI'S TRANSLATION OF THE 13TH CENTURY AL-ANDALUS #55 PLATO DE LIEBRE p. 42

Ingredients

1 hare[1]
salt to taste
¼ tsp pepper
1 tbsp cilantro
1 tsp cumin
3 tbsp olive oil
3 tbsp vinegar
4 onions (for juice)
5 eggs

A Simple Twist Enhancing Taste
Photo by: Lord-Williams
Preparation

Cut up the hare into small pieces and wash with boiling water. Put them in a pot with salt, pepper, cilantro, cumin, oil,  strong vinegar and murri naqî'[2].


Then pound onions in an almirez de madera (a wooden mortar[3] to extract the juice and pour that into the pot.

Continue cooking until the meat is cooked and can be shredded easily. Remove from heat and put it on the hearthstone. an Coat the dish with four or five beaten eggs. When set, let the dish cool a little and serve it.



[1] Unfortunately, when this recipe was prepared, hare was not in season. Chicken, therefore, was used as a substitute.
[2] See blog titled almorí published August 25, 2011 for recipe.
[3] Today a food processor.

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