Due to the algorithm, social networks frequently bring me very fierce fights about the nationality of some recipes or dishes: arepa, ceviche, crème brûlée... and so on, many more around the world.
The worst thing is that, most of the time, what makes these preparations different are minimal details: a variety of the same ingredient (ground or whole pepper, for example), or beating with a whisk or fork.
I was thinking about this when I saw that this week's menu includes Cuban rice. Also, with a personal contribution from this cook (accompany it with black beans). Where is Cuban rice from? Why is a recipe little known in Cuba called “Cuban style”?
Well, as far as I saw, Cuban-style rice is a recipe inspired by Cuban gastronomy, which the Spanish made their own. And that's the wonderful thing about cooking. The main function of a recipe is to give happiness, not to give you a passport.
On this week's menu I have put, as usual, the
Baked preparations
Turn the oven on to 180°C for both preparations.
1. Marinate one of the rabbits with three or four cloves of garlic and a handful of parsley well crushed in the mortar, salt, pepper and olive oil.
2. Meanwhile, on a tray, prepare a bed with four potatoes and an onion cut into very thin slices.
3. Place the rabbit pieces on top, add ½ cup of water and a splash of olive oil. Bake for 45-50 min.
1. Prepare a bed of vegetables cut into thin strips: 1 onion, ½ pepper, 1 zucchini, 1 carrot and ½ leek stem (the white part). Add salt, pepper and a generous splash of olive oil. Place four previously seasoned fish fillets on top.
2. Cover with albal paper and bake for about 20 min. Remove the paper and let bake for 5 to 10 more minutes.
Preparations with sofrito
Coat the bottom of a large skillet with olive oil. Sauté over low heat two onions, 3 or 4 cloves of garlic, a leek (the white part) and a pepper cut into very small pieces. When the onion is poached, divide the sauce into three parts:
1. Brown the rabbit pieces in a very hot saucepan. Once golden, remove them from the heat and set them aside.
2. In the same saucepan, put the sofrito, three tomatoes, three potatoes and three carrots cut into cubes. Let it cook for 4 or 5 minutes, stirring occasionally. Season with sweet paprika, oregano, rosemary and bay leaf.
3. Cover with water (about two cups), add the rabbit pieces, and cook covered for about 25-30 minutes until the potatoes are cooked.
1. Add two tablespoons of grated ginger to the sauce. Cook over medium/low heat, stirring occasionally, for two or three minutes.
2. Add four or five carrots and two potatoes cut into cubes. Cover with water or broth (approximately 1 liter), and cook until the carrots are very soft. Season with salt and pepper and a pinch of cinnamon.
3. Process with a blender or pymer.
1. Add the two cans of black beans (drained) to the sauce. Let it cook over medium/low heat for about 10 minutes so that the flavors integrate. Season with oregano and cumin.
Fire preparations
