Cacciatore
Cacciatore /ˌkɑːtʃəˈtɔəriː/ means "hunter" in Italian. In cuisine,
alla cacciatora refers to a meal prepared "hunter-style" with tomatoes, onions, herbs, often bell pepper, and sometimes wine.
Cacciatore is popularly made with braised chicken or rabbit. The
salamino cacciatore is also a small salami, popular amongst Italians. There are many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy,
cacciatore often includes red wine, while northern Italian chefs might use white wine. A basic
cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, peppers or other vegetables for several minutes. A small can of peeled tomatoes is added to the pan along with some oregano and a half cup of dry red wine.