This Tuesday, Karlos Arguiñano has opted for a complete and tasty menu: collard greens with smoked bacon and rabbit with sweet potato. The Basque chef assures that it is not a very well-known vegetable, but it is very delicious. With it, “we will get a simple, healthy, cheap and good dish.”
For the starter, the first thing is to chop the cabbage and boil it in a saucepan. “If we don’t like the vegetable, we can add another one like chard,” explains Arguiñano. Meanwhile, peel the potatoes that we will use later. And everything in the casserole. All that remains is to work with the bacon, which is crushed and made with a few cloves of garlic.
Finally, turmeric is added, to “give a touch of color” to the starter. Pour the previously added mixture, a few more minutes and that’s it.
For the main dish (rabbit marinated with mustard and accompanied by sweet potato), you must chop all the ingredients that will go into the sauce beforehand: mustard, oregano, garlic, final salt and parsley. To enhance the flavor of the rabbit, everything is macerated with a brush: “That’s what will give it its charm,” says Arguiñano.
To accompany the meat, the Basque has opted for a sweet potato: “We could have used a potato, but this food will also give it an original and different flavor.” When it is cut, everything on the tray and in the oven. In 20-25 minutes, everything will be ready. Halfway through the time, all you have to do is turn the rabbit over.
