PARTNERS
Hare back topped with zucchini cream
Ingredients
N 1 hare back
N 1 liver (of the same hare)
G 200 fresh mushrooms
N 2 eggs
L ½ vegetable stock
G 50 grated pecorino cheese
G 50 almonds, peeled
N 1 red bell pepper
N 2 zucchini
Aromatic herbs (bay leaf, rosemary, thyme, parsley) to taste
Extra virgin olive oil and salt to taste
Preparation
- Leave the hare back in salt water for one night.
- Sautée the mushrooms with parsley and a drizzle of oil, adjusting with salt.
- Cut the liver into chunks and stir-fry with peppers, previously cut into strips, and almonds.
- Whisk the eggs with the cheese and pour it over the livers, cooking for a few minutes. Add the sautéed mushrooms, mixing well the whole.
- Drain and dry the hare, smooth it out and place the filling, then sew with a needle and feeding thread.
- Put it in a pan with oil and herbs and bake at 160° C (320° F)for 1 h; add some stock if necessary.
- Cook the previously washed zucchini and cut into slices in the vegetable stock, blend to make a cream, and adjust with salt, oil and pepper.
- Place the sauce and stuffed hare on a serving plate.
Other
ChefAntonella Santilli
Wine CouplingVerdicchio di Matelica Riserva DOCG
Other Info Kcal 396* *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.
