Cacciatore (, , ; ) or cacciatora refers to an Italian meal prepared with onions, herbs, usually tomatoes, often peppers, and sometimes wine. Cacciatore is popularly made with

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

chicken (''pollo alla cacciatora'') or

rabbit Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family Leporidae (which also contains the hares) of the order Lagomorpha (which also contains the pikas). ''Oryctolagus cuniculus'' includes the European rabbit speci ...

(''coniglio alla cacciatora''), '' abbacchio'' (''abbacchio alla cacciatora''), an Italian preparation of lamb, capon (''cappone alla cacciatora'') or potatoes (''patate alla cacciatora''). The ' are small salami seasoned with only garlic and pepper.

Recipes

Chicken cacciatore

Chicken cacciatore typically, but not always, includes base ingredients of onion, garlic, and tomato.

Rabbit cacciatore

Rabbit cacciatore involves the use, in the recipe, of olives, onions, garlic, sage, rosemary, vegetable broth, white wine, olive oil and black pepper.

Salami cacciatore

Salami cacciatore is a small-size salami typical throughout Italy. Ingredients vary from region to region.

''Abbacchio'' cacciatore

The pieces of '' abbacchio'' should be browned in

lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the o ...

and then cooked for about 45 minutes with

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

sage Sage or SAGE may refer to: Plants * ''Salvia officinalis'', common sage, a small evergreen subshrub used as a culinary herb ** Lamiaceae, a family of flowering plants commonly known as the mint or deadnettle or sage family ** ''Salvia'', a large ...

and rosemary, and doused with salted

anchovy paste Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product. It has been used for centuries ...

crushed and cooked in the meat sauce. This recipe, typical of Roman cuisine, is prepared throughout Italy. It is consumed throughout central Italy as an Easter and Christmas dish. Besides Easter, this recipe is prepared all year round, especially for Sunday lunch.

Capon cacciatore

The recipe for capon cacciatore involves the use of onion, carrot, celery, rosemary and parsley, red wine and crushed peeled tomatoes as ingredients.

Potato cacciatore

Potato cacciatore are prepared using grilled onion, cherry tomatoes, tomato pulp, olive oil, sunflower oil, basil, salt, garlic, rosemary, sage, black pepper, chili pepper, bay leaf and white pepper.

Variations

The many different variations of this dish are based upon ingredients available in specific regions. For example, in

southern Italy Southern Italy ( it, Sud Italia or ) also known as ''Meridione'' or ''Mezzogiorno'' (), is a macroregion of the Italian Republic consisting of its southern half. The term ''Mezzogiorno'' today refers to regions that are associated with the peop ...

, cacciatore often includes red wine, while northern Italian chefs might use white wine. Some versions of the dish may use mushrooms.

References

{{Cuisine of Italy Italian chicken dishes Rabbit dishes Lamb dishes Potato dishes