Time: 30 min. Difficulty:Easy Rations: 4
1 rabbit 1-1.5 kg, 1 carrot, 1 leek, 2 cloves of garlic, curly parsley, 300 ml of liquid cream, 150 g of macaroni, 150 ml of white wine, olive oil, black pepper and salt.
1. Chop the rabbit and season it. Brown the rabbit in a pan with olive oil, over high heat. Remove and reserve.
2. Peel the carrot and leek and chop them finely, along with the garlic cloves. Poach the vegetables in a frying pan with oil. Then add the rabbit, pour over the wine and cook for a few minutes. Then add the cream and let the whole cook for a few more minutes.
3. Boil the macaroni for about 10 minutes in plenty of salted water. Drain them and add them to the rabbit stew.
4. Serve immediately and sprinkle with freshly chopped curly parsley.
TRICKS AND TIPS:
The cream adds texture and softness to the sauce of the stew and makes the rabbit meat very juicy. With this recipe a very complete and nutritious dish is prepared in a short time. If we want to reduce the energy intake of the dish, choose a low calorie cream.
It is a very nutritious and balanced dish. Rabbit meat provides high quality proteins, the pasta carbohydrates, the vegetables vitamins and minerals and the cream stands out for its energy content and vitamin A.
NUTRITIONAL CONTRIBUTION PER RATION::
Energía: 626 kcal / Proteínas: 35 g / Hidratos de carbono: 34 g / Grasa: 39 g