INGREDIENTS 2 cloves garlic 4 sprigs parsley
70 g oil 1000 g olive
cut rabbit rabbit liver
pinch of oregano, black pepper, cumin, thyme, rosemary and salt
150 g of white wine 100 g of water
PREPARATION 1. Pour in the cup garlic and parsley schedule 4 seconds, speed 5. Remove and set aside.
2. Without washing the glass, place the butterfly in the blades (totally expendable), pour the oil and set 6 minutes varoma, speed 1.
3. Stir in minced garlic and parsley and cook 3 minutes, varoma, speed 1.
4. Schedule 25 minutes varoma, turn left and speed spoon and gradually add the pieces of rabbit buccal and spices.
5. Stir in salt, wine and water. Schedule 15 minutes varoma, turn left and speed spoon. Leave uncovered to evaporate the liquid.
6. Pour on a platter and serve immediately.
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