| Cacciatore | |
| Alternate Name: | Cacciatora |
| Country: | Italy |
| Course: | Main |
| Served: | Hot or lukewarm |
| Main Ingredient: | Chicken thighs, flour, olive oil, onions, chopped red bell peppers, plum tomatoes, green olives, capers, fresh minced garlic, chili pepper, red/white wine, chicken stock, thyme, fresh basil, oregano |
| Variations: | Various |
Cacciatore ([1] pronounced as /it/;) or cacciatora refers to an Italian meal prepared with onions, herbs, usually tomatoes, often peppers, and sometimes wine.
Cacciatore is popularly made with braised chicken[2] (pollo alla cacciatora) or rabbit (coniglio alla cacciatora), abbacchio (abbacchio alla cacciatora), an Italian preparation of lamb,[3] [4] capon (cappone alla cacciatora) or potatoes (patate alla cacciatora).
The are small salami seasoned with only garlic and pepper.[5]
Chicken cacciatore typically, but not always, includes base ingredients of onion, garlic, and tomato.
Rabbit cacciatore involves the use, in the recipe, of olives, onions, garlic, sage, rosemary, vegetable broth, white wine, olive oil and black pepper.[6]
Salami cacciatore is a small-size salami typical throughout Italy. Ingredients vary from region to region.
The pieces of abbacchio should be browned in lard and then cooked for about 45 minutes with garlic, sage and rosemary, and doused with salted anchovy paste crushed and cooked in the meat sauce.[7] This recipe, typical of Roman cuisine, is prepared throughout Italy.[8] It is consumed throughout central Italy as an Easter and Christmas dish.[3] [4] [9] Besides Easter, this recipe is prepared all year round, especially for Sunday lunch.[8]
The recipe for capon cacciatore involves the use of onion, carrot, celery, rosemary and parsley, red wine and crushed peeled tomatoes as ingredients.[10]
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.[11]
The many different variations of this dish are based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine, while northern Italian chefs might use white wine. Some versions of the dish may use mushrooms.