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Recipe by Emporion
Rabbit Cacciatora-style is a typical dish of Italian cuisine, originating from the Tuscany region. It is a tasty main course made with rabbit meat, cooked with tomatoes, garlic, olive oil, and white wine. Its preparation takes about 15 minutes and the cooking time is 60 minutes. Rabbit Cacciatora-style is a much-loved dish for its intense and aromatic flavor.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: The rabbit should be cut into pieces and left to marinate in water and vinegar, preferably in the refrigerator, for two hours
Step 2 of 5: Take it out, rinse it, and drain it well
Step 3 of 5: In a pan, sauté the garlic in the oil; then remove the cloves and add the rabbit pieces, seasoning with salt and pepper
Step 4 of 5: When the rabbit has dried out, add the white wine a little at a time and then the chopped tomatoes
Step 5 of 5: After this step, cover the pan so the cooking can continue, but if it seems that the rabbit is too watery, uncover it again
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving364 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,388 kJ332 kcal | 382 kJ91 kcal |
| Fat | 10.95 g | 3.01 g |
| of which saturated fatty acids | 4.29 g | 1.18 g |
| Carbohydrates | 3.2 g | 0.88 g |
| of which sugars | 3.2 g | 0.88 g |
| Fibre | 0.8 g | 0.22 g |
| Protein | 50.67 g | 13.93 g |
| Salt | 0.18 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
