Cunillo (Rabbit in Tomato Sauce) is a traditional Andorran recipe for rabbit stewed in a herbed tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Andorran dish of: Cunillo.
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Ingredients:
1 rabbit (about 1.5kg), jointed
4 garlic cloves, finely chopped
2 onions, sliced
500g crushed or chopped tomatoes
1 bayleaf
1 sprig thyme
1 tsp dried oregano, crushed
250ml white wine
120ml water
extra virgin olive oil
salt and freshly-ground black pepper, to taste
Method:
Wash the rabbit and rub with a little vinegar then joint and cut into about 15 serving pieces. Add olive oil to the base of a large cast iron casserole dish and fry the rabbit in this until nicely browned. Remove the meat with a slotted spoon and set aside.
Now add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes before adding the bayleaf, thyme and oregano. Now add the white wine and increase the heat so the mixture comes to a boil. Reduce the volume by about half then add the rabbit and season. Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.
Serve hot, ladled into warmed bowls or over a bed of spaghetti.
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