Cortar el conejo en trozos grandes, enharinar y dorar con el aceite en una sartén de fondo grueso.
Salpimentar al gusto y agregar ¼ de taza de agua, tapar y continuar la cocción hasta que el conejo esté tierno (menos de 1 hora), añadiendo más agua si fuese necesario.
Añadir la caponata, mantener el fuego sin tapar hasta que todo esté caliente.
Raciones 0
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