Vegetarian Cacciatore Recipe
CACCIATORE (" in the style of foragers") is one of the most popular Northern Italian recipes. To me it is true comfort food, perfect for a fall meal. I use an assortment of available vegetables with the back-drop of tomatoes. I usually use some sliced crimini mushrooms and a few soaked dried porcini to give that earthiness to the cacciatore.
Summary
Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinHealth IndexHealthy
Ingredients
• 1 cup soaked channa (garbanzos)
• 1 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 2 - 3 tablespoons olive oil
• 1 large yellow bell pepper, cut into ¾” pieces
• 1 onion, ½” pieces
• 1 cup of carrots, 1” slices
• 1 cup celery, sliced ½”
• 1 cup sliced mushrooms-optional (sliced crimini + soaked dry porcini)
• 3 garlic cloves, finely minced
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice*
• 3/4 cup fat-free vegetable broth
• 3 tablespoons drained capers
• 3 tablespoons, minced flat leaf Italian parsley (1 tablespoon reserved for garnish)
• A few sprinkles of chile flakes to taste
• Flour to thicken mixed with water
• 1 1/2 teaspoons dried oregano leaves (1 tablespoon if using fresh)
• 1/3 cup coarsely chopped fresh basil leaves
• For garnish –Parmigiano-Reggiano Cheese, freshly grated
* I like to use fresh heirloom tomatoes cut into 1/3” dice. They will need to be cooked down.
I use 3-4# fresh tomatoes. Heirloom tomatoes give such a wonderful flavor to the cacciatore.
Directions
In a large heavy sauté pan like Le Crousset, heat the oil over a medium-high flame.
Add the onion to the pan and caramelize, then add the garlic, stir and simmer, then add the bell pepper, onion, carrots, celery, mushrooms and any other vegetables you are using, simmering a little while, about 5-6 minutes until veggies are a little tender.
Add the wine and simmer until reduced by half, about 2 - 3 minutes. Add the tomatoes with their juice, broth, capers, chile flakes, and oregano. Simmer to cook down liquid.
Add flour mixed with water to thicken, continue simmering over medium-low heat about 10 minutes until thickened.
Spoon the cacciatore on a serving platter, then sprinkle with reserved parsley, grate fresh Parmigiano-Reggiano cheese on top, and serve with creamy polenta. (See recipe below)
Creamy Polenta
Ingredients
• 1 cup polenta
• 1 1/2 cups half and half
• 3 fresh thyme sprigs
• 2 cloves fresh garlic, peeled and smashed
• 1 cup vegetable stock
• 1 tablespoon unsalted butter
• 1/4 cup freshly grated Parmigiano-Reggiano
• Kosher salt and freshly ground black pepper
Directions
In a large pot add half and half along with thyme and garlic. Bring to a simmer then shut off the heat to let the half and half steep. Let it steep for at least 30 minutes.
Once steeped, remove the thyme and garlic. Bring the half and half back up to a simmer and gradually pour in the polenta in a slow, steady stream, whisking constantly.
Once the half and half is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano-Reggiano and salt and pepper.
Add the onion to the pan and caramelize, then add the garlic, stir and simmer, then add the bell pepper, onion, carrots, celery, mushrooms and any other vegetables you are using, simmering a little while, about 5-6 minutes until veggies are a little tender.
Add the wine and simmer until reduced by half, about 2 - 3 minutes. Add the tomatoes with their juice, broth, capers, chile flakes, and oregano. Simmer to cook down liquid.
Add flour mixed with water to thicken, continue simmering over medium-low heat about 10 minutes until thickened.
Spoon the cacciatore on a serving platter, then sprinkle with reserved parsley, grate fresh Parmigiano-Reggiano cheese on top, and serve with creamy polenta. (See recipe below)
Creamy Polenta
Ingredients
• 1 cup polenta
• 1 1/2 cups half and half
• 3 fresh thyme sprigs
• 2 cloves fresh garlic, peeled and smashed
• 1 cup vegetable stock
• 1 tablespoon unsalted butter
• 1/4 cup freshly grated Parmigiano-Reggiano
• Kosher salt and freshly ground black pepper
Directions
In a large pot add half and half along with thyme and garlic. Bring to a simmer then shut off the heat to let the half and half steep. Let it steep for at least 30 minutes.
Once steeped, remove the thyme and garlic. Bring the half and half back up to a simmer and gradually pour in the polenta in a slow, steady stream, whisking constantly.
Once the half and half is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano-Reggiano and salt and pepper.
