Plato de Cuchara Española: Spanish Spoon Dish.

[Alexandria Profile]

During the late autumn and through-out the Winter season, Spanish stews (giusos, estofados or potajes) are prepared traditionally at bars, restaurants and at home too. These dishes are served with a tablespoon verses a fork and knife. Of course, one can request a fork & knife, a dead give away, that you are a visitor ..

Here is a lovely and fairly easy to prepare warm up ..

Alubia Arrocina con Conejo, Boletus & Setas de Cardo ( Large Asturian White Beans with Rabbit, And Wild Mushrooms ):

250 grams of large White beans of choice
2 shallots finely chopped
1 leek finely chopped
1 ham hock
1 head of garlic of choice ( I use alot less - 3 or 4 cloves is plenty for us )
1 kilo of rabbit sliced in rounds ( deboned and head and feet eliminated by Butcher)
200 ml. dry White wine of choice or Asturian Cider called Sidra
160 grams of Boletus wild mushrooms or similar
160 grams of setas de cardo ( a wild mushroom ) or similar

1) Place the beans overnight in water.
2) Now change the water the beans soaked in overnight.
3) Sauté the shallot, leek and the garic in Evoo until just tender.
4) Drain the Evoo and add to the pot of simmering beans with salt to taste with the ham hock.
Cautions with the salt ..
5) Now, sauté the rabbit rounds until just tender and add the wine, and let evaporate and add homemade broth either chicken or vegetable ( just to cover the rabbit rounds ).
6) Now when the rabbit is tender, add the beans and a couple of tablespoons of the liquid ..
7) Add another shallot and some garlic to taste if needed. Then, add the sautéed mushrooms (drained well and sliced as you wish ) ..
8) Let simmer on low slow flame 10 to 15 minutes more or until the mushrooms are tender and rabbit is tender tender. Salt and black pepper freshly ground to taste.
9) Serve the beans in a bowl with the rabbit placed on top.

Lovely with a glass of White or Rosé wine, and some crusty rustic country bread such as a Cibbatta .. ( Chapata in Spanish ) ..

Have a nice day .. This spoon dish hails from the Segovia región of Spain and is very common throughout the Castilla León región ..

[Renee Profile]

That's a delicious sounding recipe Member 461! I made a similar one yesterday using smoked ham but not the rabbit. They are ideal for the colder weather.

[Alexandria Profile]

Renée,

Thank you for all your feedback ..

Yes, definitely amazingly warming for the chillier weather ..

This is quite a lovely dish and is so so versatile ..

Can use chicken, porc or beef or oxtail and / or ofal meat products too ..

I love spoon cuisine during the late autumn - winter months.

Have a wonderful weekend ahead ..