1.1 lb (500 g) rabbit meat, already divided into pieces
1.8 oz (50 g) of Gaeta black olives
extra-virgin olive oil onion a garlic
red bell peppers
Ariosto seasoning for roasted meat (“insaporitore per carni arrosto Ariosto”)
dry white wine
Finely chop half an onion and a clove of garlic.
Sauté (fry over low heat) in a pan with extra-virgin olive oil.
When the garlic and onion begin to brown, add the rabbit pieces and brown on both sides, adding 1/2 cup of dry white wine.
Cut the cherry tomatoes and red peppers into chunks.
When the rabbit becomes a little golden-brown, add the tomatoes, red peppers, 50 g of Gaeta olives, and sprinkle with Ariosto seasoning for meat (to taste).
If necessary, add half a glass of water.
Cover with a lid and cook the rabbit over medium heat for about 30 minutes, stirring and turning it over a few times.
We paired this Rabbit Cacciatore recipe with slices of homemade Pugliese bread. (“Pugliese” refers to Italy’s Apulia/Puglia region).
Or, if you can, buy the famous Altamura bread made with semolina durum wheat.
Note: I you prefer you can use the Chicken in stead of rabbit
Prepared, tried and tested by: Saverio Lo Presti