[Sca-cooks] Substitution of nuts in qanura of rabbit

[Tre]

I don't know if substituting the nuts would be period, but if you're going to substitute something, I'd use hazelnuts. Almonds, pistachios, and pine nuts would all cook a lot differently than walnuts, but hazelnuts would at least act similarly when you're preparing the dish.

However, even if you don't usually like walnuts, I'd try making this with walnuts first and try it. I don't know that a sweeter nut flavor would taste right with the garlic and vinegar.



________________________________
 From: Christiane <christianetrue at earthlink.net>
To: Cooks <sca-cooks at lists.ansteorra.org> 
Sent: Tuesday, March 13, 2012 2:30 AM
Subject: [Sca-cooks] Substitution of nuts in qanura of rabbit
 
I was looking at this recipe in the Anonymous Andalusian and am thinking of making it for an A&S competition:

Qanûra of Rabbit in a Frying-Pan, which is Notable 
Cut the rabbit in small pieces and boil them in water and salt, then fry them in oil.  Pound 
walnuts and garlic well.  Dissolve them with vinegar and water, and pour them over the rabbit 
with water.  Cook until it is ready and serve it. 

However, I cannot stand walnuts – they taste bitter to me, even in sweets like baklava – and am wondering if a cook would have substituted other nuts - almonds or pistachios or pine nuts, to their own taste. 

Adelisa
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