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Stuffat tal-fenek

Name: Stuffat tal-fenek
Prep time: 8 h
Cook time: 2 h
Total time: 10 h
Yield: 4 servings
Cuisine: Malta
Ingredients: 1 conejo troceado; 500 ml vino tinto; 6 dientes ajo; 3 hojas laurel; 400 g tomate triturado; 1 cebolla; 2 patatas; 150 g guisantes; 4 cdas aceite de oliva; sal

Rabbit marinated in wine and stewed with tomato, garlic, bay leaf and peas.

⏱️ Total10 h
📊 DifficultyMedium
🍖 TypeMain course
📜 Era16th–18th centuries

🍽️ Lunch 🎉 Festivities 🌾 Gluten-free 🥛 Lactose-free

+ My version

Method

Prep 8 h · Cooking 2 h

Marina el conejo en vino con ajo y laurel toda la noche.
Dora el conejo en aceite.
Añade cebolla, tomate y la marinada.
Cuece 1 hora y media.
Añade patatas y guisantes y cuece 30 minutos.

History and tradition

Plato nacional maltés; las fenkata son reuniones dedicadas a comer conejo.

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Ingredients

Method

History and tradition

Near here

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