The gazpachos manchegos, also known as Galianos, are a humble-rooted dish from La Mancha. A brothy stew that combines game meat with crumbled bread, onion, peppers, and tomato. Its slow and aromatic cooking makes it a comforting dish full of flavor.
The gazpachos manchegos blend intense flavors into a comforting recipe, where hare, partridge, and rabbit come together with boiled onion, pepper, and tomato.
Once the meats and vegetables are browned, they are fused with herbs and stale bread, cooking slowly to create a dish rich in tradition and taste in every spoonful.
When served hot in earthenware cazuelas, you can enjoy the culinary essence of La Mancha in every bite.
Gazpachos manchegos
Ingredients
250 grams of Hare
250 grams of Partridge
250 grams of Rabbit
1 Onion
1 Green pepper
2 Tomatoes
½ cup of Extra virgin olive oil
6 Garlic cloves
1 Bay leaf
1 Thyme sprig
1 Rosemary sprig
1 pinch of Black pepper
2 Stale bread rounds
1 pinch of Pepper
1 pinch of Salt
1 liter of Water
Preparation
Step 1 : First, start by cutting the hare, partridge, and rabbit into pieces.
Step 2 : Then, peel and chop the onion, and julienne the pepper.
Step 3 : Next, boil the tomatoes for 2 minutes and dice them.
Step 4 : Then, heat the oil in a pot and fry the meats until well browned.
Step 5 : Once browned, remove the meats from the pot and sauté the onion and garlic.
Step 6 : Next, add the pepper and tomatoes, and cook for 5 more minutes.
Step 7 : Subsequently, reintroduce the meats along with the herbs and pepper.
Step 8 : Add water and season with salt and pepper.
Step 9 : Simmer on low heat for 45 minutes, and after 20 minutes of cooking, add the broken pieces of stale bread.
Step 10 : Finally, serve the hot stew in earthenware cazuelas.
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