Easy

Rabbit fideuà with garlic mayonnaise

Name: Rabbit fideuà with garlic mayonnaise
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 250 g Thick noodles (dry); 650 g Rabbit (edible meat; buy about 900 g jointed bone-in); 250 g Red pepper; 140 g Artichoke (2, trimmed weight); 9 g Garlic (6 g stew and 3 g mayonnaise); 15 g Choricero pepper paste; 1000 g Beef stock (1 litre; reserve 250 ml); 160 g Extra virgin olive oil (40 g stew and 120 g mayonnaise); 50 g Pasteurised egg; 15 g Vinegar; 2 g Sweet paprika; 0.1 g Saffron; 3 g Fresh thyme (sprigs, remove at the end); 3 g Parsley; 0.3 g Black pepper (to taste); 1 g Salt (to taste)

Total time1 h 15 min Preparation and possible waiting 30 min · Cooking 45 min

Preparation and possible waiting: 30 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Thick noodles. Usual composition; check the label or the dough/sauce recipe: Thick noodles. Egg: Ingredient to check: Garlic, Extra virgin olive oil, Pasteurised egg. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Thick noodles, Beef stock.

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Thick noodles with rabbit, artichokes and pepper, served with garlic mayonnaise.

Jump to steps

30 minpreparation and possible waiting

45 mincooking

4servings

3.570 kcalwhole recipe

892 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation and possible waiting 30 min · Cooking 45 min

Preparation and possible waiting: 30 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 21 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BoilingSautéing

Appliances

CasseroleBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Season the jointed rabbit with salt and pepper and brown in 40 g oil for 8–10 minutes. Remove.
Chop the red pepper and 6 g garlic; trim and thinly wedge the artichokes. Soften these vegetables in the same casserole for 10 minutes.
Stir in the choricero pepper paste, paprika and saffron for 30 seconds. Return the rabbit, add the thyme and 750 ml hot beef stock.
Simmer gently for 20 minutes until the meat is nearly tender.
Add the noodles and remaining 250 ml hot stock. Cook for 10–12 minutes or according to the packet until the noodles are tender and the rabbit fully cooked.
Remove the thyme sprigs and rest for 3 minutes. Check for 71°C in the meat without touching bone with the thermometer.
Blend the pasteurised egg with the remaining 3 g garlic, vinegar, other 120 g oil and a pinch of salt, keeping the blender on the bottom until emulsified. Serve the fideuà with parsley and a portion of mayonnaise on the side.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.