Spaghetti with Rabbit Stew - a MALTESE Dish!

                                                       
                                     Spaghetti with Rabbit Stew

Hey Everyone :)! Today I will give you another Maltese Delicacy Recipe. 

Its a very tasty one too..and if you ever come to  Malta or you are a resident here, this dish will be a too familiar dish added to your cooking recipes! 

In this recipe, tomato pulp is used. YOU Can make your OWN here.

© C.Armeni

Its not that complicated and if you master the art of cooking it, you will realise that everytime you cook it, it will become better and better! Obviously everyone cooks it in his/her own way so if there are any suggestions, I suggest you leave your comments below!

I usually leave the unwanted pieces for the stew like the head for example, some small pieces, and even the liver / kidneys since the good parts I use them for frying in wine and garlic! (Will Post Recipe too!) So Lets Start! :)

Ingredients:

© C.Armeni

• Rabbit Pieces (Can be fresh leftovers)
• Peas
• Diced Carrots (Optional)
• Diced Onions (Good Quantity)
• 1 bottle of Tomato Pulp
• Tomato Paste (Optional)
• Beef Cube
• Red Wine
• 2 Bay Leaves
•  1/2 teaspoon mixed spice
• 1/2 teaspoon curry
• 1 tablespoon HP Brown Sauce (Can use other brands of brown sauce)
• Olive Oil
• 4 Small Potatoes cut in cubes

Ingredients:

• Cook the potatoes in some water until they begin to soften (DO NOT OVERCOOK)
• In a pan, heat up some olive oil and when hot enough, add the diced onions and the diced carrots
• Add the mixed spice, the curry and the brown sauce and fry until they turn brown (NOT BURNT!) and until the carrots will turn a little soft
• Add the tomato pulp, some tomato paste (for added flavour), beef cube, and the bay leaves
• Add the red wine and put the rabbit pieces
• Add the potato cubes

  

  © C.Armeni

• When the sauce starts to boil, lower down the heat and leave it simmering for about 1 hour 30 minutes. (Some people like to leave it simmering for about 2 hours)
• Do NOT cover completely.
• Cook the pasta in salted water and when 'al dente', drain and leave aside
• Just a few minutes before the time is over, add the peas and leave it to simmer a little bit more
• Serve the pasta with the rabbit stew and garnish with some grated parmesan cheese.

© C.Armeni

Bon Apetito! :)

C.Armeni