'Cacciatore' is Italian for 'hunter', and this refers to food cooked 'hunter-style', with tomatoes, onions, mushrooms and wine. This quick and easy version with pork makes a stovetop meal in 20 minutes. Serve with hot noodles or soft polenta, garnished with grated Parmesan cheese, a tossed green salad and Italian bread.
1 pound boneless pork (loin, tenderloin or pork leg), cut into 3/4-inch cubes
1 teaspoon olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 rib celery, chopped
1 carrot, peeled and shredded
1/4 pound mushrooms, sliced
1 (28-ounce) can tomatoes, crushed
1/3 cup dry red wine or beef broth
2 teaspoons dried rosemary, crushed
1/2 teaspoon dry basil
1/2 teaspoon dry oregano
- Sprinkle pork cubes with salt and pepper.
- In large nonstick skillet, heat olive oil over medium high heat; add pork and brown on all sides. Remove and set aside.
- Add onion, garlic, celery and carrot to skillet; cook, stirring, until onions are soft, about 5 minutes.
- Return pork to skillet with mushrooms, tomatoes, wine and herbs, stir well. Cover and simmer 10 minutes.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.