Andrajos jienenses con conejo, setas y calabaza

Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Andrajos jienenses con conejo, setas y calabaza. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Andrajos jienenses con conejo, setas y calabaza is one of the most favored of current trending foods in the world. It's simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Andrajos jienenses con conejo, setas y calabaza is something which I have loved my whole life. They are fine and they look fantastic.

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As for the number of servings that can be served to make Andrajos jienenses con conejo, setas y calabaza is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Andrajos jienenses con conejo, setas y calabaza estimated approx 60 minutos.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Andrajos jienenses con conejo, setas y calabaza using 11 ingredients and 3 steps. Here is how you cook it.

Receta de influencia manchega pero versionada por los jiennenses, con mi toque y a mi manera...#DiaMundialdelaAlimentación

Ingredients and spices that need to be Make ready to make Andrajos jienenses con conejo, setas y calabaza:

1. 1/2 paquete torta ceceña (o pasta hecha en casa*)
2. 4 tajadas conejo
3. al gusto setas y champiñones
4. 1 cebolla
5. 1 pimiento verde
6. 1 tomate
7. calabaza limpia y troceada
8. 3 cucharadas aceite
9. laurel, salvia, romero, tomillo, palos de hinojo
10. semillas de hinojo, cúrcuma, pimentón picante y dulce
11. vino oloroso, sal, pimienta, 1 diente de ajo y agua

Instructions to make to make Andrajos jienenses con conejo, setas y calabaza

1. Sofreír el conejo con la sal, la pimienta, las hierbas, las semillas y el ajo laminado. Sacar de la cazuela y reservar. En el mismo aceite, sofreír la cebolla, el pimiento, las setas y champiñones y el tomate en este orden. Añadir el vino, las especias y la calabaza y cubrir de agua. Añadir el conejo. Cocinar 20 minutos a fuego lento.
2. Añadir la torta ceceña y cocinar 10 minutos mas, y listo...
3. Si no se tiene torta ceceña, se puede hacer una pasta con harina y agua, estirar la con el rodillo, cortarla en trozos y dejarla orear.

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