Discover Cacciatore, an authentic Italian home-style dish, as Chef Hidaka of Ristorante Acquapazza presents it with both lamb and pork. This hunter-style stew, characterized by the flavors of white wine, tomatoes, and oregano, can be easily recreated with accessible pork. An authentic Italian recipe perfect for any home cook.
Ingredients
Main Ingredients (2 servings)
- Lamb 800g
- Potatoes 200g
- Onion 1/2
Seasonings
- Canned Chopped Tomatoes 500g
- Cooking Sake (Rice Wine) (to taste)
- Oregano (to taste)
- Olive Oil (to taste)
- Salt and Pepper (to taste)
- Parsley (to taste)
Steps
- Cut the lamb into pieces about the thickness of a tonkatsu cutlet. If lamb is unavailable, you can substitute with pork shoulder, loin, or belly.
- Arrange the cut lamb and season both sides with Salt and Pepper (to taste). Seasoning the meat beforehand ensures even flavor distribution compared to salting during cooking.
- Slice the onion into slightly thick pieces.
- Cut the potatoes into your desired size.
- Heat Olive Oil (to taste) in a frying pan and brown the lamb pieces well on both sides. If too much fat renders from the lamb during searing, wipe it off with a paper towel as needed.
- Add the sliced onion to the same pan used for searing the lamb and sauté until slightly softened.
- Transfer the sautéed onion and the seared lamb to a pot.
- Pour in Cooking Sake (Rice Wine) (to taste) into the pot and let the alcohol evaporate.
- Add Oregano (to taste), the cut potatoes, and Canned Chopped Tomatoes 500g to the pot.
- Cover and simmer for 15 minutes. Cook until the potatoes are tender. You can also add olives, capers, or anchovies for extra flavor.
- Taste and adjust seasoning with Salt (to taste).
- Serve the cacciatore and garnish with chopped Parsley (to taste) for a splash of color.
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