Italian rabbit cacciatore special 4 course meal kit from Angela Hartnett
We’re pleased to announce a new Cafe Murano menu box available to pre order for delivery from 10th September:
Italian Rabbit Cacciatore for 2 - £70
Angela Hartnett’s latest, northern Italian–inspired menu begins with a selection of antipasti, starting with rosemary focaccia, for dunking in a creamy cannellini bean and thyme dip, topped with confit garlic. There’s also crisp arancini, made with golden saffron rice, rich lamb Bolognese and a melting mozzarella centre.“ I suppose the thing I love most about any dinner is all the nibbly bits - whether it’s Italian, Indian or Chinese, my favourite part is always the snacks at the start,” says Angela. Next, British green and runner beans are dressed in a dill and mustard vinaigrette to be topped with torn mozzarella, sharp pickled red onions and a scattering of crushed Marcona almonds.
For the main event, Angela draws on memories of northern Italy with her take on a classic cacciatore. “Cacciatore means hunter in Italian and the dish would have traditionally been taken out by hunters to sustain them on long days,” Angela explains, “In Italy, you’ll find cacciatore made with either rabbit or chicken – I prefer rabbit as it’s much more succulent, and it’s what we tend to use in Emilia Romagna, the region of northern Italy where my family is from.” For Angela’s fresh twist on this rustic dish, rabbit legs are braised in a garlic, vegetable, white wine and tomato sauce until tender, and served with fragrant rosemary and lemon orzo. The dish is then finished with a zesty gremolata, to cut through the richness of the meat, and Tagiasca olives to add bursts of briny saltiness.
For dessert, Angela’s creamy panna cotta is made with yoghurt for a subtle sourness. This is perfectly accompanied by sweet British cherries, cooked with orange zest and barrel-aged balsamic vinegar. For a final flourish, it’s scattered with crunchy candied pistachios.
Head to The Feed to read our interview with Angela on food memories, holidays and cheese on toast.
Order here
Italian Rabbit Cacciatore for 2 - £70
Angela Hartnett’s latest, northern Italian–inspired menu begins with a selection of antipasti, starting with rosemary focaccia, for dunking in a creamy cannellini bean and thyme dip, topped with confit garlic. There’s also crisp arancini, made with golden saffron rice, rich lamb Bolognese and a melting mozzarella centre.“ I suppose the thing I love most about any dinner is all the nibbly bits - whether it’s Italian, Indian or Chinese, my favourite part is always the snacks at the start,” says Angela. Next, British green and runner beans are dressed in a dill and mustard vinaigrette to be topped with torn mozzarella, sharp pickled red onions and a scattering of crushed Marcona almonds.
For the main event, Angela draws on memories of northern Italy with her take on a classic cacciatore. “Cacciatore means hunter in Italian and the dish would have traditionally been taken out by hunters to sustain them on long days,” Angela explains, “In Italy, you’ll find cacciatore made with either rabbit or chicken – I prefer rabbit as it’s much more succulent, and it’s what we tend to use in Emilia Romagna, the region of northern Italy where my family is from.” For Angela’s fresh twist on this rustic dish, rabbit legs are braised in a garlic, vegetable, white wine and tomato sauce until tender, and served with fragrant rosemary and lemon orzo. The dish is then finished with a zesty gremolata, to cut through the richness of the meat, and Tagiasca olives to add bursts of briny saltiness.
For dessert, Angela’s creamy panna cotta is made with yoghurt for a subtle sourness. This is perfectly accompanied by sweet British cherries, cooked with orange zest and barrel-aged balsamic vinegar. For a final flourish, it’s scattered with crunchy candied pistachios.
Head to The Feed to read our interview with Angela on food memories, holidays and cheese on toast.
