6 PEOPLE 2 rabbits 2 onions 1 head of garlic 1 glass of EVOO Picual (200ml / 7 oz) 2 ...
Make a little split in the garlic so that it doesn't jump of the pot. Chop the onion. Pour 2 glasses of EVOO into a pot and heat on medium. Add garlic and leave for 2 minutes. Add onion and leave for 2-3 minutes. Remove the onion and garlic and peel the garlic. Then beat the sauté with one arm and a stream of cava. Season the loin with salt and pepper and seal it at medium heat for 5 minutes. Add the sauce to the loin and pour in 2 glasses of cava. Leave until tender (approximately 25 minutes) over high heat.
Use of the Arbequino: We choose the Arbequino because it is a soft and sweet EVOO that complements very well the sweetness that the cava already gives to this dish. It also gives the dish its apple and banana notes.
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