Diversión de Conejo con Ñoquis de Yuca

Name: Diversión de Conejo con Ñoquis de Yuca
Cuisine: Peruvian
Ingredients: ¾ lb (300 g) swiss chard (silver beet); ¾ lb (300 g) swiss chard (silver beet); 1 rabbit, about 3 lbs (1½ kg), cut in pieces; Fresh tarragon; Parmesan cheese, grated; Salt; 3½ tbsp (100 g) apricot preserves; 2 tbsp chicken stock; 2 eggs, beaten; ¼ cup (100 g) pesto; 3 tbsp (85 g) butter; ½ cup heavy cream; Salt and freshly ground pepper; ¾ cup (300 g) cooked and mashed yuca; ¾ cup (300 g) cooked and mashed yellow potatoes; ¼ cup (100 g) sifted, all purpose flour; ¼ cup (100 g) pine (piñon) nuts; Scant 2 tbsp (50 g) butter; 1¼ cups chicken stock; Salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This trio of rabbit preparations is another spectacular Gastón Acurio recipe. His colorful and delicious diversión or ‘entertainment’ pairs this delicate white meat with the assorted flavors and textures of pine nuts, swiss chard and a fruity apricot sauce. All accompanied by pesto-stuffed gnocchis.

Ingredients

Americas
Peru
Main course
Preserve

Ingredients

Method