Dish

Coniglio alla cacciatora

Tuscan Rabbit Stew

Coniglio alla cacciatora is a dish that is typically made with rabbit, although it can also be made with chicken or other types of poultry. The meat is cooked in a tomato-based sauce with onions, garlic, and herbs. The dish is typically served with pasta, which helps to soak up the flavorful sauce.

European cuisine› Mediterranean cuisine› Italian cuisine

Stew

Origins and history

Coniglio alla cacciatora is a traditional dish from the Tuscany region of Italy. The dish has been around for centuries and is a popular winter dish in the region.

Dietary considerations

Coniglio alla cacciatora is a high-protein dish that is low in carbohydrates. It is also gluten-free and dairy-free.

Variations

There are many variations of Coniglio alla cacciatora, including versions that use beef or pork instead of rabbit. Some versions also include olives or other vegetables in the sauce.

Presentation and garnishing

Coniglio alla cacciatora is typically served on a plate with the meat and sauce on one side and the pasta on the other. It is often garnished with fresh herbs, such as parsley or basil.