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' hunter ') or cacciatora refers to an Italian meal 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 ...
Pizzaiola (also known as carne alla pizzaiola) Polenta e osei; Pollo alla birra, pollo alla cacciatora, pollo alla potentina; Polpette al sugo; Porceddu (or porcheddu) Porchetta, porchetta abruzzese, porchetta trevigiana; Prosciutto amatriciano, prosciutto cotto (lit. ' cooked ham '), prosciutto cotto affumicato (lit.
Cacciatore (Italian: pollo alla cacciatora, lit. 'hunter-style chicken') is an Italian dish. Cacciatore (Italian: hunter) may also refer to: Cacciatore (surname), an Italian surname; Benedetto Santapaola (born 1938), mafioso from Catania, nicknamed il cacciatore; Cacciatore Stadium, DePaul University, Chicago, Illinois, USA
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Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Chicken chasseur (lit. ' hunter's chicken ') is a French dish, known in France as poulet chasseur, poulet à la chasseur or poulet sauté chasseur.It consists of fried chicken served hot, with sauce chasseur, which is based on mushrooms, onions or shallots, tomatoes and wine, and may also contain stock and various herbs.
Second courses include meat dishes, such as pollo alla cacciatora, rabbit in porchetta, meat-filled zucchini, sausages and mixed grilled meats, and fish dishes, like barbecues of atlantic mackerels, sardines, rotisseries of oily fishes, sepias with peas, fried squids and gianchetti (known here as "omini nudi"). [109] [110]