PARTNERS
MUSTARD, ASPARAGUS AND PRUGNOLI STUFFED HARE LOIN
Ingredients
G 500 hare loin cut into 4 pieces
G 40 mustard
G 40 asparagus
G 40 prugnoli mushrooms
Table salt, pepper, extra oliv oil to taste
Preparation
- Cut the loin with a paring knife then, using a pastry bag, stuff the hare with half of the mustard. Tie the meat with string, season with salt, pepper and extra virgin olive oil.
- Brown the meat on both sides in a non-stick frying pan.
- Spread the remaining mustard on a serving dish, lay over the hare loin, add fresh asparagus slices (use a potato peeler) and prugnoli mushrooms slices (use a truffle slicer). Season with extra virgin olive oil, salt and black pepper.
Other
ChefRoberto Dormicchi
Wine CouplingCardoviola 2014 Il Conventino di Monteciccardo
Other Info Kcal 242* *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.
