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.
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The rabbit should be cut into pieces and left to marinate in water and vinegar, preferably in the refrigerator, for two hours
Take it out, rinse it, and drain it well
In a pan, sauté the garlic in the oil; then remove the cloves and add the rabbit pieces, seasoning with salt and pepper
When the rabbit has dried out, add the white wine a little at a time and then the chopped tomatoes
After this step, cover the pan so the cooking can continue, but if it seems that the rabbit is too watery, uncover it again
Large frying pan
Knife
Cooking spoon
Chopping board
Italia, Toscana
| Energy (kcal) | 91.18 |
| Carbohydrates (g) | 0.88 |
| of which Sugars (g) | 0.88 |
| Fat (g) | 3.01 |
| of which Saturates (g) | 1.18 |
| Protein (g) | 13.93 |
| Fiber (g) | 0.23 |
| Sale (g) | 0.05 |
