PARTNERS
Caramelle pasta stuffed with hare with radicchio cream and asparagus
Ingredients
For the pasta dough
G 320 flour “00”
N 6 egg yolks
N 1 egg
salt
For the stuffing
G 300 hare meat, pounded with knife
G 10 butter
N 1 anchovy fillet
Thyme to taste
Orange zest to taste
Table salt to taste
Black pepper to taste
For the radicchio cream
G 300 vegetable broth
G 25 butter
G 25 flour
G 100 radicchio salad
G 10 shallot
G 5 extra virgin olive oil
G 100 asparagus
Table salt to taste
Black pepper to taste
Preparation
- Mix the flour, eggs and a pinch of salt together. Cover with cling film and let the dough rest for 10′.
- Roll out the dough and cut it into rectangles of about 2 cm x 1 cm using a ravioli cutter.
- in a stainless steel bowl season the hare meat with melted butter, minced anchovy fillet, thyme, grated orange zest, salt and pepper to taste.
- Place the stuffing in the centre of each rectangle and wrap it like a candy.
- Wash and cut the radicchio salad.
- Heat the olive oil in a non-stick frying pan and sauté the chopped Add the radicchio and cook for few minutes, season with salt and pepper.
- Make a roux with butter and flour, add some broth and radicchio. Blend all the ingredients with a mixer.
- Wash the asparagus and with a potato peeler remove the stringy outer layer and the woody ends; cook them for few minutes in boiling water, drain and let them cool. Cut the stem into slices and use the spears to garnish the dish.
- Cook the caramelle pasta in boiling salted water, drain and toss them in a pan with the asparagus and the radicchio cream sauce. Place in a serving dish and garnish with the asparagus spears.
Other
ChefRoberto Dormicchi
Wine CouplingRosso di Torgiano DOC Miràntico 2011, Terre Margaritelli
Other Info Kcal 616* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
