Rabbit with pomegranate sauce and taro purée
Κουνέλι με αρωματικά στον φούρνο μαζί με πουρέ κολοκασιού, κολοκύθα βραστή και σάλτσα ροδιού (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
In this recipe, traditional ingredients are combined in an innovative dish. The pomegranate sauce which includes wine, mountain aromas and carob syrup stands out.
Name - Recipe
Κουνέλι με αρωματικά στον φούρνο μαζί με πουρέ κολοκασιού, κολοκύθα βραστή και σάλτσα ροδιού.
Rabbit legs
Pomegranate juice
Red butternut squash
Taro root
Milk
Butter
Carob syrup
White wine
Mountain herbs
Nutmeg
Salt, pepper
Water
Sauté the rabbit in a frying pan, until golden, and add white wine. Let it evaporate. Remove the rabbit from the pan and place it in the oven at 180°C for 20-30 minutes to complete its roasting. In the same pan in which you sautéed the rabbit, add pomegranate juice, mountain herbs and carob syrup and allow the ingredients to combine. Put the taro root (cut in pieces) in boiling water for 25-35 minutes. Remove and drain. In a bowl, add the taro with butter, milk, salt, pepper and nutmeg and mash them all together. Season the butternut squash with salt and leave it for about 10 minutes. Then put it in boiling water for 3 to 5 minutes. Serve a dish with the rabbit, the taro puree, the butternut squash and the sauce. (Lazaros Christofi, Cooking Cypriot food 2013-2014)
Sautéing.
Roasting.
Boiling.
Additional information and bibliography
Creation - recording: Lazaros Christofi (18 years old, student of the Technical School Makarios III).See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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