Rabbit served with noodles

This is one of the best examples of how the landscape can explain the dishes of these mountain regions. Traditionally, every country house cultivated patches of cereals for domestic consumption. Almond trees were dotted over the agricultural fields. In the farmyards of each house, or during the hunt, a rabbit could always be found to add to the pot.

The traditional landscape consisted of a mosaic of small cereal plots dotted around the mountainsides and woodlands. Gastronomy was fuelled by the ingredients of this landscape, where there was never a shortage of seasonal vegetable gardens where other flavours and aromas, such as spearmint, might be obtained. Thus, depending on the season, green beans from these vegetable gardens or milk cap mushrooms from the mountainsides would be added to dishes.

This dish is so closely linked with the landscape that it is said that the rabbit meat was sometimes substituted with squirrel (now a protected species), an ingredient that will never again form a part of this recipe.


. Ā½ kg chopped rabbit
. 1 kg potatoes
. 2 Ripe tomatoes
. 1 Green pepper
. 2 Bay leaves
. 6 Cloves of garlic
. 10 Almonds
. Parsley
. Spearmint
. Salt


. 200 g flour
. 1 dl water
. 3 g salt


Fry the rabbit meat well for ten minutes. Add the potatoes, chopped green pepper, the halved tomato and the bay leaves. Fry well and add a mix consisting of the crushed garlic, parsley and almonds. Add two litres of water and leave to cook.

With a rolling pin, make the thinnest possible layer of dough and shape into long, thin strips. Add the noodles, bring to the boil and leave to cook. Season with spearmint and add salt as desired.


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