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PIZZA & SALADS / MIDDAY MENÚ DEL DÍA TUES-FRI 13:00-16:00 & 20:00-1:00/ SAT & SUN 12:30-1:30 KITCHEN OPEN NON STOP
La Cuina Guarra BY
Tiffany Carter
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TENDER RABBIT A LAS DOS PEDRAS INGREDIENTS
WE’VE MOVED TO: RAMBLA DEL RAVAL 2-4 Tel: 933 293 303 / www.laveronica.es
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1 Large Rabbit (1.5 – 2 kg) 125 g Bacon Pieces 125 g Ground Pork 125 g Botifarra Salt Pepper 2 Chopped up Onions
6 Chopped up Cloves Garlic A Bay Leaf 1/3 Teaspoon Thyme Olive Oil 600 ml Boxed Red Wine Allioli
P R E PA R AT I O N Parental advisory: sheer grossness 1 Your rabbit may be purchased from one of the remaining animal stands on the Rambla dels Estudis. Salt can also be obtained on the Rambles or in the Plaça Reial, especially late at night—ask around. 30¤ for a half gram.
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2 The Phoenicians mistook the rabbits they saw in Spain for hyraxes, deciding to call Spain I-Shapan-im or land of the hyraxes. This became the Latin Hispania. 3 I, too, have mistaken many things for many other things.
13 Bathe your rabbit thoroughly and pat it dry. 14 Remove the liver and the kidneys and the heart. The heart is for your cat to play with. 15 Detach what’s left of the front and hind legs, bone them, cube the meat. 16 And put the bacon, ground pork, botifarra, liver and kidneys into a food processor or chop them all up together. 17 Then put in the leg meat cubes and mix them in, more or less.
4 But we find solace where we can. 5 Holding the bunny firmly by hind legs and head, pull its head back with a hard, sharp jerk.
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6 And cut off the head. 7 Hang the remains upside down by one haunch over your sink from an Ikea hook to let the blood drain out. 8 Remove the forefeet. 9 Cut the skin around the rabbit’s hind ankles and then make a cut between these points across the lower part of the body. Remove the tail and peel the skin down and forward over the body. You are both dressing and undressing the rabbit and isn’t that neat. 10 Insert the knife blade by the throat and unzip the rabbit to its anus. 11 Reach into the body cavity, grasp at the windpipe and lungs, and pull out and down. 12 Holding the viscera, shake your tiny fists at the sky.
18 Salt and pepper. Taste a little bit of the mess to see where you stand. 19 Preheat the oven to 8. 20 Mix the onion, garlic, bay leaf and thyme in about 4 tablespoons of olive oil. 21 Rub the rabbit down with oil, inside and out, and stuff it with meat goo. You take things out, you put them back in again. 22 Put this in a large pan in the position that would have been face up with the onion mixture and pour Don Simon on it. 23 Roast it for 20 minutes, then turn it over and keep roasting for 45-55 minutes until clear juices seep out. 24 Put the rabbit on a platter and pour what’s in the pan through a sieve into a frying pan and heat it on medium low until it’s halved. Pour it on the rabbit. 25 Put on some lipstick. 26 Eat alone. Serves you.