Rabbit cacciatore
In the count of recipes that must be tasted at least once in a lifetime, surely a place of honor belongs to the rabbit cacciatore. This second course of meat, typically Italian, embodies all the warmth and flavor of childhood memories and family lunches, like any grandmother's self-respecting recipe! The stewed rabbit cooked for a long time in a pan with tomato and olives is soft and succulent, while the thick sauce that surrounds it will give you an unforgettable taste... If you want to delight your guests with a rustic and genuine homemade dish, I therefore advise you to propose the rabbit cacciatore, an excellent alternative to the classic chicken cacciatore!
The rabbit cacciatore is a classic second course of Italian home cooking, a tasty dish that includes many variations. What I propose is a simple recipe to prepare for Sunday lunch. Do you have little time but a great desire for something to tease you with? Here is a recipe for an easy dish but rich in flavor. The rabbit cacciatore with olives is a tasty recipe, a wild idea if you need to invent something on the spot. The rabbit cacciatore with olives is really delicious and cheap as well as being a very versatile preparation: the seasoning can in fact be reinterpreted at will (the golden rule is still to choose fresh and excellent quality ingredients). This recipe, suitable for all occasions, is also excellent for enriching an appetizer or brunch with friends. The cacciatore with olives is the ideal dish for those who want to stay light and have little time and maybe want to pin something and the hungry does not go out even at night, pushing us to sudden forays into the kitchen! What are you waiting for to do some greedy like sleepwalking?
INGREDIENTS
Rabbit in pieces 1 KgPeeled tomatoes (not drained) 200 gOlives 100 gGolden onions 1Garlic 2 ClovesSage 5 leavesRosemary 2 TwigsVegetable broth 200 gWhite wine 80 gFlour to tasteExtra virgin olive oil to tasteSalt to tasteBlack pepper to taste
PREPARATION
To make the rabbit cacciatore first prepare the vegetable broth and keep it warm. Peel the onion and cut it into slices. Heat a round of oil in a saucepan, then add the onion and crushed garlic cloves. Sauté over low heat for a few minutes. When the onion has softened, take it from the pan and keep it aside. Meanwhile, flour the rabbit already cut into pieces and eliminate excess flour. Place the floured rabbit pieces in the saucepan. Brown the rabbit by turning it on all sides, then add the herbs and the onion kept aside. Now blend with white wine and let the alcoholic part evaporate completely. Add the crushed peeled tomatoes with their water and olives. Salted and peppered, then pour half of the broth and cook over medium-low heat for 45 minutes, with the lid. After this time, add the remaining broth and continue cooking for another 45 minutes, always with the lid. Once cooked, remove the lid, turn up the heat and let the sauce shrink. Your rabbit cacciatore is ready to be served and enjoyed still hot!
PRESERVATIONThe rabbit cacciatore can be kept in the refrigerator for a day at most, in an airtight container. Freezing is not recommended.
TIPIf you wish you can also add capers for an even tastier result!
In the count of recipes that must be tasted at least once in a lifetime, surely a place of honor belongs to the rabbit cacciatore. This second course of meat, typically Italian, embodies all the warmth and flavor of childhood memories and family lunches, like any grandmother's self-respecting recipe! The stewed rabbit cooked for a long time in a pan with tomato and olives is soft and succulent, while the thick sauce that surrounds it will give you an unforgettable taste... If you want to delight your guests with a rustic and genuine homemade dish, I therefore advise you to propose the rabbit cacciatore, an excellent alternative to the classic chicken cacciatore!
The rabbit cacciatore is a classic second course of Italian home cooking, a tasty dish that includes many variations. What I propose is a simple recipe to prepare for Sunday lunch. Do you have little time but a great desire for something to tease you with? Here is a recipe for an easy dish but rich in flavor. The rabbit cacciatore with olives is a tasty recipe, a wild idea if you need to invent something on the spot. The rabbit cacciatore with olives is really delicious and cheap as well as being a very versatile preparation: the seasoning can in fact be reinterpreted at will (the golden rule is still to choose fresh and excellent quality ingredients). This recipe, suitable for all occasions, is also excellent for enriching an appetizer or brunch with friends. The cacciatore with olives is the ideal dish for those who want to stay light and have little time and maybe want to pin something and the hungry does not go out even at night, pushing us to sudden forays into the kitchen! What are you waiting for to do some greedy like sleepwalking?
INGREDIENTS
Rabbit in pieces 1 Kg
Peeled tomatoes (not drained) 200 g
Olives 100 g
Golden onions 1
Garlic 2 Cloves
Sage 5 leaves
Rosemary 2 Twigs
Vegetable broth 200 g
White wine 80 g
Flour to taste
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
PREPARATION
To make the rabbit cacciatore first prepare the vegetable broth and keep it warm. Peel the onion and cut it into slices. Heat a round of oil in a saucepan, then add the onion and crushed garlic cloves. Sauté over low heat for a few minutes. When the onion has softened, take it from the pan and keep it aside. Meanwhile, flour the rabbit already cut into pieces and eliminate excess flour. Place the floured rabbit pieces in the saucepan. Brown the rabbit by turning it on all sides, then add the herbs and the onion kept aside. Now blend with white wine and let the alcoholic part evaporate completely. Add the crushed peeled tomatoes with their water and olives. Salted and peppered, then pour half of the broth and cook over medium-low heat for 45 minutes, with the lid. After this time, add the remaining broth and continue cooking for another 45 minutes, always with the lid. Once cooked, remove the lid, turn up the heat and let the sauce shrink. Your rabbit cacciatore is ready to be served and enjoyed still hot!
PRESERVATION
The rabbit cacciatore can be kept in the refrigerator for a day at most, in an airtight container. Freezing is not recommended.
TIP
If you wish you can also add capers for an even tastier result!
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