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Coniglio alla cacciatora ("Alla cacciatora" rabbit)

(4 servings/ 75 minutes)


1 rabbit of about 1 kg cut into pieces
400 g of tomato pulp
4 shallots
4 spoonfuls of extra virgin olive oil
a few bay and sage leaves
2 sprigs of rosemary
1 fresh chilli
2 cloves of garlic
1 glass of dry white wine
2 glasses vegetable broth
salt and black pepper

• Peel and chop the shallot
• Put the mixture in a pan with oil and wilt it on a low flame for 10 minutes.
• Add the chopped or ground chilli and a mixture of rosemary , sage , bay leaves and garlic and brown for a couple of minutes,
• Add the rabbit pieces and allow to brown uniformly.
• Adjust salt and pepper, sprinkle with wine on a high flame .
• Add the chopped tomatoes and cover with a lid.
• Cook the rabbit for about 40 minutes , mixing it frequently and pouring a little hot broth from time to time.
• When the rabbit is cooked, remove and thicken the gravy , season with salt and turn off the heat .

Place the rabbit in the dishes and serve it with slices of rustic bread, perfect for dipping in the cooking sauce.

Kids partecipation
In this recipe kids can add the herbs slowly and a pinch at a time, just like magicians do with their potions.
The smoke emanated from the evaporated wine will prove the  perfect success of their magic!
Children would be better not to touch the chilli: it is very irritating and should be handled with care .

“Coniglio alla cacciatora” is a classic dish of Italian cooking. It is widespread in many regions with tasty variations, especially in Sicilian inland .

Nutritional and cultural curiosities
The white meat of the rabbit, an easily digestible lean meat, is tasty and appetizing ; the are many recipes to prepare: roasted, differently stewed, fried and stuffed. The back is usually roasted and the front is stewed.
It is called “alla cacciatora” because it is a simple and tasty dish, similar to the preparations consumed by hunters. The main ingredient was often just the wild rabbit, caught during the hunt.

Useful tips
Keep the rabbit in cold water with a little vinegar for 30 minutes to remove the smell of the game.
It is possible to enrich the recipe with potatoes, black olives, porcini mushrooms (dried or fresh), carrots and peppers.

Data di pubblicazione 31/03/2014 13:10
Ultimo aggiornamento 31/03/2014 13:13