Conejo al ajo cabañil
Serves 1
Directions
- 1Peel and slice the potatoes.
- 2Peel and slice the potatoes.
- 3Peel and slice the potatoes.
- 4Add some sliced potatoes to the pan and fry.
- 5Add some sliced potatoes to the pan and fry.
- 6Add some sliced potatoes to the pan and fry.
- 7Cut the rabbit into medium pieces, season it with salt and pepper.
- 8Cut the rabbit into medium pieces, season it with salt and pepper.
- 9Cut the rabbit into medium pieces, season it with salt and pepper.
- 10Fry the rabbit in the same pan as the potatoes.
- 11Fry the rabbit in the same pan as the potatoes.
- 12Fry the rabbit in the same pan as the potatoes.
- 13Crush the garlic with a splash of vinegar.
- 14Crush the garlic with a splash of vinegar.
- 15Crush the garlic with a splash of vinegar.
- 16Add the garlic mixture, potatoes, and vinegar to the pan with the rabbit.
- 17Add the garlic mixture, potatoes, and vinegar to the pan with the rabbit.
- 18Add the garlic mixture, potatoes, and vinegar to the pan with the rabbit.
- 19Let it reduce for a few minutes.
- 20Let it reduce for a few minutes.
- 21Let it reduce for a few minutes.
- 22Add a little parsley.
- 23Add a little parsley.
- 24Add a little parsley.
Ingredients
- 1 kg conejo
- 1 kg conejo
- 1 kg conejo
- 1 kg patatas para guisar
- 1 kg patatas para guisar
- 1 kg patatas para guisar
- 1 cabeza ajos
- 1 cabeza ajos
- 1 cabeza ajos
- 70 ml vinagre blanco
- 70 ml vinagre blanco
- 70 ml vinagre blanco
- aceite de oliva virgen extra
- aceite de oliva virgen extra
- aceite de oliva virgen extra
- al gusto sal
- al gusto sal
- al gusto sal
- al gusto pimienta negra recién molida
- al gusto pimienta negra recién molida
- al gusto pimienta negra recién molida
- un poco perejil fresco
- un poco perejil fresco
- un poco perejil fresco
Equipment
knifecutting boardpanmortar
Tips
- The name comes from the cabins of the shepherds, where it was cooked with few ingredients and in a simple way.
- Add a pinch of salt to the garlic when crushing it so it doesn't jump.