Rabbit Alla Cacciatora 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 requires about 15 minutes of preparation and 60 minutes of cooking. Rabbit Alla Cacciatora is a dish highly appreciated for its intense and aromatic flavor.
Cut the rabbit into pieces and let it marinate in water and vinegar, preferably in the refrigerator, for two hours.
Remove it, 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 a little, add the white wine little by little and then the chopped tomatoes.
After this step, cover the pan so the cooking can continue, but if the rabbit seems too watery, uncover it again.
Large frying pan
Knife
Cooking spoon
Chopping board
Italia, Toscana
| Energy (kcal) | 143.26 |
| Carbohydrates (g) | 0.82 |
| of which Sugars (g) | 0.82 |
| Fat (g) | 9.25 |
| of which Saturates (g) | 2.02 |
| Protein (g) | 13.05 |
| Fiber (g) | 0.2 |
| Sale (g) | 0.05 |
