The Andorra Recipes

THE ANDORRA

The Andorra image

This cocktail, by Dan Greenbaum of The Beagle in Manhattan, plays Armagnac's subtle marzipan against the salty, mineral tang of Manzanilla sherry. A deceptive drink, it looks in the glass like an innocuous saucer of pinot grigio, but enrobes the senses with nuts, flowers and confectionary. There's a spritz of orange oil atop to knock it all even: a perfect dessert tot.

Provided by Toby Cecchini

Time 2m

Number Of Ingredients 4

Ingredients

1 1/2 oz. Blanche Armagnac
¾ oz. Barbadillo Solear or other quality manzanilla sherry
¾ oz. Dolin Blanc vermouth de Chambéry
2 dashes orange bitters

Steps:

Combine ingredients in a mixing glass filled with ice and stir until well-chilled. Strain into a chilled cocktail coupe. Twist a peel of orange, skin side down to express oil onto the drink's surface, and then discard the peel.

Nutrition Facts : @context http, Calories 76, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 2 milligrams, Sugar 0 grams

ANDORRAN ESCUDELLA

Andorran Escudella image

This recipe is from week seven of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Andorra is my seventh stop. This one-pot dish is called "The National Dish of Andorra." it's very rich and fatty, so serve it with a lot of bread.

Provided by GiddyUpGo

Categories Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups dry white beans (I used a 16 oz package of the small white ones)
1 ham bone
1 marrow, bone
3 chicken thighs (the recipe called for 1/4 of a chicken, but boneless-skinless is so much easier)
14 ounces raw pork sausage, rolled into balls
1 thick ham steak, cut into chunks
1/2 head green cabbage
1 large white potato, cut into large chunks
1/4 cup uncooked rice
1 cup pasta shells
1 cup canned garbanzo beans
salt and pepper

Steps:

Rol the raw sausage into one- or two-bite sized balls.
Rinse the dry beans in cold water.
Meanwhile, cook the sausage balls over medium heat.
Dice the ham.
Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
Cook for another 30 minutes, or until the potatoes and rice are tender.

Nutrition Facts : Calories 526.1, Fat 19.6, SaturatedFat 6.1, Cholesterol 65.3, Sodium 500.1, Carbohydrate 58.1, Fiber 11.3, Sugar 3.4, Protein 29.9

ANDORRAN CUNILLO (RABBIT IN TOMATO SAUCE)

Andorran Cunillo (Rabbit in Tomato Sauce) image

Entered for "My Food Odyssey". I found this recipe on "The Tour Expert" website as a typical dish from Andorra (Catalan cuisine).

Provided by KateL

Categories Stew

Time 1h51m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 rabbit, jointed (about 1.5kg)
1/4 cup white vinegar, about
1 -2 tablespoon extra virgin olive oil
4 garlic cloves, finely chopped
2 onions, sliced
500 g crushed tomatoes or 500 g chopped tomatoes
1 bay leaf
1 sprig fresh thyme
1 teaspoon dried oregano, crushed
250 ml white wine
120 ml water
salt & freshly ground black pepper, to taste

Steps:

Wash the rabbit and rub with a little vinegar then joint and cut into about 15 serving pieces.
Add olive oil to the base of a large cast iron casserole dish and fry the rabbit in this until nicely browned. Remove the meat with a slotted spoon and set aside.
Add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes.
Add the bay leaf, thyme and oregano. Now add the white wine and water and increase the heat so the mixture comes to a boil.
Reduce the volume by about half then add the rabbit and season with salt and freshly ground black pepper to taste.
Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.

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