Ingredients
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800 g Rabbitin parts
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400 g Tomato sauce
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180 g Olives
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1 clove Garlic
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3 leaves Bay
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180 g White winedry
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100 g Extra virgin olive oil
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60 g Waterwarm
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to taste Table salt
Directions
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.
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Add the olives without pitting them and mix everything together. Finally add the tomato sauce and 60 g of warm water, then stir again. |
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4
Done
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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. |
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5
Done
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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! |
