Like so many country dishes from the sierras--this one is from the area around Salamanca--the lack of meat or chorizo sausage is compensated by herbs, garlic and pimentón. The dish's name is apparently a joke. First-time eaters would invariably ask, 'Where is the rabbit?' to which the cook's reply was, 'In the mountain.' Although this may not look very exciting, there is almost no better way to appreciate a full color aroma, and flavor of pimentón. From Cien guisos populars salmantinos, a privately published book written under the pen-name Aveli.
Servings: 6
Ingredients:
3 - 1/4 lb potatoes
For the sofrito:
3 tbsp of olive oil or quality lard
1 onion, skinned and chopped
3 cloves of garlic
3 fresh sprigs of parsley
Sprig of thyme
1 level tsp bittersweet pimentón mixed with 3 tbsp water
A pinch of spicy-hot pimentón, optional
Preparation:
Peel the potatoes and cut them into chunks. In a heavy-bottomed pan, heat the lard or oil gently with the finely chopped onion, pounded garlic, and parsley, and a little thyme and salt. When the onion is softened add the pimentón and water, and cook everything together slowly until soft. You can also add a little hot pepper if you wish.
From Cien guisos populars salmantinos by Aveli
Recipe courtesy of Spain GourmeTour magazine.
