Genoa salami

In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. A basic cacciatore recipe usually begins genoa salami a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, seasoned 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. Chicken cacciatore typically, but not always, includes base ingredients of onion, garlic, and tomato. Salami Cacciatore typically originates from the southern Italian Provinces of Calabria, specifically Squillace. Ingredients vary from region to region. The many different variations of this entree are 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. Some versions of the dish may use mushrooms. Complete and Unabridged, 12th Edition 2014. The North End Italian Cookbook, 6th. Mother’s Best: Comfort Food That Takes You Home Again.

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