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Prep time:


Cooking time:

2 h



Wine pairing:

Panizzi San Gimignano Pinot Nero doc

Hare "alla cacciatora"

Cut the hare into 8-10 pieces, wash them with white vinegar then flour them and brown them with the oil. When it is browned, drain it and keep it aside.

Cut the onion and prosciutto, then fry it in the same pan, adding a little more oil if necessary; when the onion turns golden, add the pieces of hare and cook for 5 minutes. Chop the anchovy fillets, rosemary and capers; add them to the pan, add the chilli, salt and pepper, then pour a couple of glasses of white wine. When the wine almost evaporated, reduce the heat to a minimum, cover with a lid and let it simmer for 2 hours, adding a little water if necessary, during cooking.

(6 people): one hare, 100 g of raw ham (prosciutto), flour, 1 onion, 2 anchovy fillets, 1 sprig of rosemary, 2 tablespoons of capers, white wine, white vinegar, extra virgin olive oil Panizzi organic olive oil, 1 chilli pepper, salt and pepper.