PARTNERS
HARE RAVIOLI WITH VEGETABLES, PRAWN TARTAR AND LIME
Ingredients
N 4 prawns
N ½ of a hare
G 300 of clams
G 150 of 00 flour
G 50 of rye flour
N 1 carrot
N 1 stalk of celery
3cm of ginger
G 1 of xanthan gum
N 2 teaspoons of lecithin
N ½ cup of white wine
L ½ of vegetable broth
Sea lettuce and parsley to taste
Onion, shallot and lime to taste
Salt, pepper and extra virgin olive oil to taste
Preparation
- Knead the flour with salt and water and leave to rest.
- Prepare a bisque, toasting the vegetables to which you add the ginger, the crushed heads and the prawn shells. Mix with the white wine and let it evaporate. Cover with a layer of ice and let cook for 1 hour.
- Open the clams with oil, garlic, and a stick of parsley, cutting the leaves that could become bitter if burned. Retrieve the shells and their water and combine with the bisque. Taste the clams and adjust with salt and pepper.
- Take 100mL of the bisque, add lime, 2 teaspoons of lecithin, blend with an immersion blender and gather the foam.
- Cook the sea lettuce in water at 90℃ for a few seconds. Cool, blend and take 150g to which you’ll add G 1 of xanthan gum. Blend until you acquire a gel.
- Brown the hare with the oil, add the minced celery, carrot, and onion, then smoke with white wine and cover with vegetable broth. Leave to cook until the hare is soft and the juice is concentrated, adjust with salt and pepper, collect the gravy and blend it. Chop the hare with a knife.
- Prepare the prawn tartar, seasoning with oil, salt, and lime zest.
- Stuff the discs of dough pulled thin with hare and steam for 5′.
- Plate, positioning the ravioli, drops of the gel, the tartar and foam.
Other
ChefSomma Giuseppe
Wine CouplingBianchello del Metauro DOC Superiore
Other Info Kcal 528* *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.
