SERVES 4
My sister-in-law, Rosa María, and her husband, Ramón, have the old summer house that his grandfather built in the Pre-Pyrenees mountains back in the early 1900s and christened Torre del Bosc. Torre is a way of referring to a country house in Catalan, but the word also means “tower,” perhaps a more fitting description of its towering stories and sharply peaked slate roof that reaches up 72 feet/22 m.
There are a dozen rooms, including a cavernous kitchen lined with the original okra- and azure-hued ceramic wall tiles. The original woodstove is still there, too, with a makeshift pair of butane-driven burners sitting on top of it. With these, Rosa María regularly cooks for two dozen of us when the family gathers for Easter, someone’s birthday, or a special anniversary. This dish is one of my favorites of her many stews that she prepares when my wife and kids and I go to spend a long weekend there.
1. Cut the rabbit into eight or nine pieces, following the directions on page 342 (or have your butcher do it). Trim any excess fat. Season generously with salt and pepper.
2. In a cazuela or heavy casserole, heat the olive oil over medium-high heat and add the rabbit along with its liver. Cook until the liver is cooked through and the other pieces are browned, about 8 minutes. Transfer to a platter.
3. Reduce the heat to medium. Add the garlic to the cazuela and cook until fragrant, about 1 minute. Remove and reserve. Prepare a sofrito with the onion and tomatoes, following the directions on page 39. Return the rabbit (except the liver) to the pan. Turn the rabbit over to coat well with sofrito. Add the carrots and bay leaf, cover with the wine and stock, and bring to a simmer. Reduce the heat to low, and stir from time to time, gently cooking by just letting bubbles slowly break the surface, for 1 hour or until the rabbit is tender. Stir in water if needed to keep the sauce moist.
4. Meanwhile, prepare a picada with the reserved garlic, the liver, the almonds, parsley, and 2 tablespoons of simmering liquid from the cazuela, following the directions on page 39.
5. Stir the picada into the cazuela and cook for a final 10 minutes. Serve from the cazuela.
