• 3 or 4 onions
  • 1 head of garlic
  • 2 to 3 glasses of white wine
  • chilli pepper or pepper
  • 1 tomato
  • rabbit heads
  • rabbit liver (to mince)
  • pork ribs
  • flour
  • thyme
  • laurel
  • parsley
  • almonds or hazelnuts


First of all, make a sofregit in a stainless steel pan, by finely chopping and then lightly frying the onion, thyme, laurel and a little chilli pepper (or pepper). When it is half-cooked, add the garlic, rabbit heads and livers and the (deboned) pork ribs. Once the base of the sofregit is complete, add the tomato and white wine.

Boil the snails for about an hour in a (previously prepared) broth. 

While the snails are cooking, prepare the picada with the garlic, parsley, and minced rabbit liver and almonds, and add this to the sofregit until it thickens. At this point, take the stew off the heat.

La Brasa de Ponts


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