An extraordinary recipe for Rabbit alla Cacciatora, just like Mamma Fiorella made it. This dish is a celebration of Italian tradition, a true hymn to family Sunday.
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Coniglio alla Cacciatora is a cornerstone of Italian cuisine, and the version of Coniglio alla Cacciatora in white, the original recipe as it is made in Rome, is something truly special.
#rabbit #meat #recipe

The key ingredient, rabbit, slowly cooked in a succulent sauce with olives, garlic and fresh herbs, captures the authentic taste of our grandmothers.

What makes this recipe so unique? The answer is simple: the quality of the ingredients. Our Italian cuisine is based on the use of high quality products, such as fresh rabbit and good olives. Not to mention the garlic from Val di Chiana and the extra virgin olive oil from Puglia. These ingredients combine to create a dish that is a true feast for the palate.

This version of Coniglio alla Cacciatora is inspired by Roman traditions, but is an ode to the whole of Italy. It is a dish that embodies the love and passion for cooking that has been passed down to us from previous generations.

If you want to find out how to prepare an unforgettable Rabbit alla Cacciatora, look at this delicious recipe because I will share with you all the secrets for making a great Rabbit alla Cacciatora. It will be like bringing back to life the warmth and flavor of Sundays with the family.

Don't miss the opportunity to cook this delicacy and bring a piece of Italian tradition to the table!

I made another recipe with rabbit, here it is below!
➡️    • CONIGLIO ALLA LIGURE in Bianco con Ol...  

Then obviously I also made the lamb chaser, you can find it here:
➡️    • ABBACCHIO ALLA CACCIATORA per Il Prin...  

And then this unusual but delicious recipe for Mackerel Cacciatore, which you can find here:
➡️    • Sgombro alla cacciatora in padella co...  


Already your mouth is watering? Watch the video and cook with me!


🔥 PREPARATION:
00:00 RABBIT HUNTER
00:12 INGREDIENTS
01.15 MARINATING THE RABBIT
03:41 SAUCE
06.36 BREAKING THE RABBIT
10:06 POT COOKING
1.04pm TOASTING OF THE BREAD
2.50pm PLATING
3.09pm LET'S HAVE A TOAST
3.24pm TASTING MOMENT


🔥 INGREDIENTS
Rabbit meat
Chili
Aglione from Val di Chiana
Pitted olives
Fresh rosemary
Anchovies in oil
Vinegar
Wine
Extra virgin olive oil
salt
Pepper


🔴 For this recipe you might need:
- Microplane Grater: https://amzn.to/3iAIrEH
- Colorful bowls: https://amzn.to/3q25R9A
- AMAZON LIST: https://amzn.to/3pADwqv


🙏 SPECIAL THANKS:

EVO OIL from Frantoio Oleario Perilli Andrea & Figli
Website: https://frantoioperilli.com/
Facebook:   / frantoioperilli  
Instagram:   / frantoioperilli  
YouTube: @frantoioperilli


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