Coniglio alla cacciatora

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Coniglio alla cacciatora

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Ingredients

Adjust Servings:
800 g Rabbit in parts
400 g Tomato sauce
180 g Olives
1 clove Garlic
3 leaves Bay
180 g White wine dry
100 g Extra virgin olive oil
60 g Water warm
to taste Table salt

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Ingredients

Directions

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Coniglio alla cacciatora is a typical home cooking recipe. Coniglio alla cacciatora with tomato and olives is a tasty stew meat second course, a country dish with a simple and rustic flavor. Thanks to the slow cooking process it will become very soft, making it an ideal choice for children as well.

Great as a side dish with a side of potatoes or polenta, Coniglio alla cacciatora with tomato and olives can also be served as a main course for a tasty family dinner.

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Steps

1
Done

Pour the oil into a nonstick pan with a clove of garlic and the bay leaves.

As soon as it becomes hot, add the rabbit parts.

2
Done

Brown over a high flame on both sides.

Deglaze with the white wine, lower the flame slightly and let the alcohol part evaporate until you can no longer smell it, then adjust the salt to taste.

3
Done

Add the olives without pitting them and mix everything together.

Finally add the tomato sauce and 60 g of warm water, then stir again.

4
Done

Let it cook with the lid on a low flame for about 45 minutes, to let the tomatoes reduce.

Serve your Coniglio alla cacciatora still hot.

5
Done

Tips

- Store Coniglio alla cacciatora with tomato and olives in the refrigerator, inside an appropriate food container, for up to 2 days.

- You can also enrich Coniglio alla cacciatora with capers, ground black pepper or chili pepper.

- You can omit the tomato for a plain version.

- Instead of white wine you can use vegetable broth.

- If you wish, perfume with fresh chopped parsley at the end of cooking!

Eatsitaly

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