?Conejo con piperrada? Ingredients for 4 people: 1.25 kg of rabbit
1 kg of bell peppers
2 garlic cloves
6 tablespoons of olive oil
Flour
Salt Preparation: Cut the rabbit into 18 chunks, flour them and season with salt.
Fry them lightly in olive oil and then place in a tin in the oven on a low heat.
Roast the peppers. When they are ready, remove the skin and the pips and cut them into strips.
Put 6 tablespoons of olive oil in a frying pan and fry 2 garlic cloves. When brown, add the peppers.
Half an hour later, put half of the peppers and the almost cooked rabbit in a saucepan.
Cover the rabbit with the rest of the peppers, season to taste, put in the oven again on a low heat and wait until the rabbit is tender.
1 kg of bell peppers
2 garlic cloves
6 tablespoons of olive oil
Flour
Salt Preparation: Cut the rabbit into 18 chunks, flour them and season with salt.
Fry them lightly in olive oil and then place in a tin in the oven on a low heat.
Roast the peppers. When they are ready, remove the skin and the pips and cut them into strips.
Put 6 tablespoons of olive oil in a frying pan and fry 2 garlic cloves. When brown, add the peppers.
Half an hour later, put half of the peppers and the almost cooked rabbit in a saucepan.
Cover the rabbit with the rest of the peppers, season to taste, put in the oven again on a low heat and wait until the rabbit is tender.
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