PARTNERS
Leg of hare stuffed with spinach
Ingredients
N 4 legs of hare
G 500 spinach
G 500 milk
G 50 onion
G 50 carrot
G 50 celery
Extra virgin oliv oil, salt and pepper to taste
Preparation
- Debone the hare legs, place them into a bowl and cover with milk. Add the chopped shallot, the celery and the carrot, let marinate for about 12 hours in the fridge.
- Remove stems and wash the spinach thoroughly. Toss them in a non-stick frying pan with a little extra virgin olive oil, salt and pepper.
- Drain the hare legs, season with salt and stuff with spinach. Wrap a string around the meat, steam for about 30′, then brown on both sides in a non-stick frying pan.
- Cut the meat into medallions and serve with crispy spinach.
Other
ChefRoberto Dormicchi
Wine CouplingCorniale 2015 Az. Il Conventino di Monteciccardo
Other Info Kcal 293* *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 60Kg and an average male weight of 80 Kg.
