Cacciatore
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| Alternative names | Cacciatora |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Serving temperature | Hot or lukewarm |
| Variations | Various |
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Cacciatore (Template:Literally)[a] or cacciatora is an Italian dish prepared with onions, herbs, usually tomatoes, often peppers, and sometimes wine.
Cacciatore is popularly made with braised chicken[2] (pollo alla cacciatora) or rabbit[3] (coniglio alla cacciatora), abbacchio (abbacchio alla cacciatora), an Italian preparation of lamb,[4][5] capon[6] (cappone alla cacciatora) or potatoes[7] (patate alla cacciatora). Preparations vary by region. In southern Italy for example, cacciatore often includes red wine, while northern Italian it more often includes white wine. Some versions of the dish use mushrooms.[8]
In abbacchio alla cacciatora, pieces of abbacchio are browned in lard and then cooked for almost an hour with garlic, sage, rosemary, and salted anchovy paste.[9] This recipe, typical of Roman cuisine, is prepared throughout Italy.[10] It is consumed throughout central Italy year round, especially for Sunday Lunch,[10] and is eaten as an Easter and Christmas dish.[4][11]
As of the 1990s in the southern Italian region of Campania, chicken cacciatore braised in white wine and tomato sauce was the most popular chicken dish. The preparation used rosemary, and onions rather than garlic. A variation eaten in the broader region including sweet red peppers, was extolled as containing the crucial ingredient for chicken cacciatori by Sophia Loren.[12]
A famous and very similar dish to rabbit cacciatore is eaten on the island of Ischia off the Gulf of Naples, named coniglio all'ischitana ('Ischian-style rabbit'). Like rabbit caciatore, cooking the dish involves stewing rabbit in tomato sauce, garlic, and white wine. Various elements that distinguish the dishes have been put forward; the presence of a local wild variety of thyme known as piperno, or the inclusion of rabbit intestines in the sauce, but by the 1990s it was debated whether reproducing these elements was still observed.[13]
See also
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Notes
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- ^ /ˌkɑːtʃəˈtɔːri/, /ˌkætʃ-/;[1] Script error: No such module "IPA".
References
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- ^ Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "Cacciatore." Retrieved November 13, 2018, from https://www.thefreedictionary.com/cacciatore
- ^ Page Module:Citation/CS1/styles.css has no content.Halvorsen, Francine (2007). Crowd-Pleasing Potluck. Rodale. p. 90. ISBN 978-1594864742.
- ^ Page Module:Citation/CS1/styles.css has no content.Buonopane, Marguerite DiMino (2012). The North End Italian Cookbook, 6th. Globe Pequot. p. 367. ISBN 978-0762781904.
- ^ a b Page Module:Citation/CS1/styles.css has no content."Abbacchio Romano IGP". abbacchioromanoigp.it. Archived from the original on 14 July 2014. Retrieved 10 June 2014.
- ^ Page Module:Citation/CS1/styles.css has no content."abbàcchio". Vocabolario – Treccani. Retrieved 15 January 2016.
- ^ Page Module:Citation/CS1/styles.css has no content."Cappone alla Cacciatora" (in italiano). 23 September 2020. Retrieved 9 January 2024.
- ^ Page Module:Citation/CS1/styles.css has no content."Patate alla Cacciatora" (in italiano). Retrieved 9 January 2024.
- ^ Page Module:Citation/CS1/styles.css has no content.Schroeder, Lisa (2009). Mother's Best: Comfort Food That Takes You Home Again. Taunton Press. pp. 119–121. ISBN 978-1600850172.
- ^ Page Module:Citation/CS1/styles.css has no content.Vv.Aa. (10 December 2010). 1000 ricette della cucina italiana: Il più grande libro illustrato dedicato alla tavola del nostro paese. Rizzoli. ISBN 978-8858609668.
- ^ a b Page Module:Citation/CS1/styles.css has no content."Agnello alla cacciatora" (in italiano). Retrieved 9 January 2024.
- ^ Page Module:Citation/CS1/styles.css has no content."Abbacchio". La Cucina Italiana. 19 July 2019. Retrieved 1 November 2022.
- ^ Page Module:Citation/CS1/styles.css has no content.Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York: HarperCollins. pp. 268, 298–299. ISBN 0-06-018261-X.
- ^ Page Module:Citation/CS1/styles.css has no content.Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York: HarperCollins. pp. 302. ISBN 0-06-018261-X.
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