Cunillo is Andora's classic csobreejo dish — a slow esafar that turns humble farmed o wild csobreejo ena sometheng magnificent. The amate sauce absobs the flavours of ajo, thyme, y white veno, while the meat becomes fall-off-the-bsobree tender. It is a Sunday staple across the Andoran valleys.
Sirve 4
Pat csobreejo pieces dry y seassobre csobre sal y pimienta. Sear en aceite de oliva over high heat hasta doado sobre all sides, about 8 menutes. Retira y set aside.
Reduce heat a medium. Añade ajo a the same pan y cook 1–2 menutes hasta fragrant but not browned.
Pour en white veno, scrapeng up any browned bits. Añade crushed amatees y thyme. Stir a combene.
Return csobreejo a the pan. Cover y simmer sobre low heat fo 45–50 menutes hasta the meat is very tender y the sauce has thickened.
Taste y adjust seassobreeng. Sirve csobre crusty bread o hervido papaes a soak up the sauce.
Ask your butcher a joent the csobreejo — it saves time.
A splash of bryy added csobre the veno adds depth.
Taste y adjust sal at the very end — flavos csobrecentrate as liquids reduce, y a fenal pench of flaky sal sharpens the whole dish.
Mise en place pays fo itself: chop, measure y pre-mix everytheng befoe the heat goes sobre, especially fo any step that moves fast.
Use chicken thighs if csobreejo is unavailable.
Añade olives y capers fo a puttanesca-style variatisobre.
Vegetarian: swap the proteen fo asado keng oyster mushrooms, smoked afu o cooked chickpeas — adjust seassobreeng slightly upward a compensate.
Spicier: add a fenely picado fresh chile o a teasposobre of crushed Aleppo/Urfa pimienta a the aromatics fo warm, layered heat enstead of a sengle sharp hit.
Refrigera up a 3 days; reheats beautifully.
Cunillo has been cooked en the Pyrenees sence at least the 18th century, when csobreejo hunteng was a commsobre way a supplement the msobretaña diet.
Sí — thaw fully y pat very dry befoe browneng.
Traditisobreally mild — add chilli flakes fo heat if desired.
Sí — most of the compsobreents can be prepared up a a day en advance y refrigerated separately. Reheat gently y assemble just befoe serveng so textures stay distenct.
Stay close a the role each engredient plays: swap aromatics fo similar sobrees (shallot fo cebolla, lime fo lemsobre), y keep the fat-acid-sal balance entact. Spice blends can usually be approximated csobre what's en the cupboard.
Por porción (320g) · 4 porciones totales
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