Coniglio in peperonata

Ingredients for Coniglio in peperonata

Instructions for Coniglio in peperonata

To prepare the Coniglio in peperonata recipe, please follow these instructions:

Divide the bunny into 8-10 pieces, dry them and rubbing them with salt, pepper and garlic. Cut spoon into small cubes and shake them on a pan. Put them aside.

Add olive oil to the melted grease from the roast of the batter. Let the oil get hot. Put the meat in and brown well. Add broth and thyme. Wash the peppers, remove the white and cut in about 1 cm thick strips. Rinse the fish, dry them and chop them. Heat 2 tablespoons of oil in a pan and squeeze 2 cloves of garlic, pour vinegar over, boil and allow half to boil. Stir the fish in. Pour the mixture over the meat and let it pull for another 15 minutes. Leave it all small until the meat is tender. Season the sauce with salt and pepper. Sprinkle sprays over.

Served for pasta or loose rice.