Cacciatore
When making cacciatore, the best way to enjoy the full flavour of the ingredients is to brown them in a pan before transferring them to a larger pot containing simmering tomatoes. The vegetables are usually cooked until tender, then mixed with the tomatoes, seasonings and a splash of white wine - resulting in a sumptuous and irresistible stew that is perfect for cold winter days.
But the star of this delightful dish is not just the tomato sauce. The real game-changer here is the addition of chicken, which is usually sautéed to perfection in a separate pan and then added to the pot during the last few minutes of cooking. The succulent chicken plus the rich tomato sauce provide a medley of mesmerising flavours that work together in synergy - bringing forth a truly unforgettable taste experience.
Whether served on its own or as an accompaniment to mashed potatoes or hot pasta, Cacciatore is guaranteed to stir up your taste buds - leaving you in a state of gastronomic ecstasy that you won't soon forget. So if you're in the mood for a rustic yet mouth-watering meal, look no further than the tantalizing flavours of this divine Italian dish.
Cacciatore recipes
Amazing Cacciatore recipes sourced from the web.
The origin of Cacciatore
At first glance, the origins of the fortunate Italian classic that is cacciatore appear to be fairly straightforward. The name originates from the Italian verb "cacciare", meaning "to hunt", suggesting that the dish was derived from a hunter's leftover ingredients after hunting. But further research reveals a more sophisticated and complex origin story that's worth exploring.
The literal translation of cacciatore means "hunter style" but in its earliest form, the recipe was likely much simpler than it is today. The key elements were likely a combination of game meats and vegetables - both of which could easily be found in the wild or on a hunter's land. The hunter would take these available ingredients and harmoniously combine them with time-honored Italian flavors to create something that was both filling and savory - an edible panacea for a weary outdoorsman.
Over time, this humble method of cooking became increasingly popularized and eventually evolved into what we recognize as cacciatore. It was a dish that could be cooked in a single skillet, and as culinary knowledge spread, variations were created, utilizing a range of regional ingredients.
Today, cacciatore is an enduring favorite throughout Italy. It's rustic character speaks to the heart of a home kitchen, and the diversity of possible ingredients allows for seemingly endless possibilities for creative flair. No matter the region, the main concept remains the same - bringing together the bounty of the outdoors with hearty Italian flavors to create a meal fit for a hunter.
Types of Cacciatore
One of the most versatile dishes around, Cacciatore exists in numerous different forms - from the simple to the elaborate, from the traditional to the modern, and from the ordinary to the extraordinary. It is often praised for its rustic feel and its ability to both comfort and surprise.
Originating in Italy, Cacciatore (literally ‘hunter’) is thought to have been named after a dish eaten by hunters on the go. Although many ingredients are common across all versions of the dish, such as tomatoes and onions, it is a marvellous opportunity to get creative with whatever vegetables and herbs lie to hand. Chicken is by far the most popular choice of meat, with fish and pork also featuring frequently.
The simplest form of Cacciatore is the classic Italian Pollo alla Cacciatora; this term actually applies to any kind of stewed chicken, although in Italy it more accurately refers to the stew made with white wine, garlic and mushrooms. A more opulent version is found in the Neapolitan Pollo con Peperoni; here, chicken pieces are browned before being stewed with onions, tomatoes, peppers and capers in a rich tomato sauce and served with pasta.
It is not just the limited ingredients of home cooking that can be put to use when making Cacciatore; the dish is often enhanced by the addition of luxurious ingredients such as olives, anchovies, truffles and artichokes. The likes of seafood-based creations, such as Gamberi al Limone, or even vegetarian alternatives like Funghi e Carciofi alla Cacciatora, attract diners from all walks of life who are looking for something out of the ordinary.
No matter how it is prepared, Cacciatore has been delighting diners for many years and will likely continue to do so for many more. With its comforting flavours, vibrant colours and ease of preparation, it is an incredibly versatile dish, one that requires little more than a zest of inventiveness to make it something truly special.