My interpretation of Malta's national dish - Stuffat tal-Fenek, rabbit stew. Everyone I know in Malta has their own recipe, and it's so famous that even Air Malta published a version on their website. Like most of my stewing recipes, I skipped the wet marination in favour of better browning during cooking to maximise flavours. However, I tried to reincorporate the ingredients of the marination during the slow cooking process.
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25 фев 2024
