PARTNERS
Spelt penne with white hare ragù sauce and peppers
Ingredients
G 400 penne pasta
G 150 hare meat
G 100 peppers
N 1 garlic clove unpeeled
Minced parsley
Stale bread baked in oven
Salt and pepper
Marjoram to taste
Thyme to taste
Extra virgin olive oil to taste
White wine to taste
Lime to taste
Preparation
- Cook the penne in boiling salted water.
- In a saucepan put the garlic, the thyme, the marjoram and the hare meat pounded with knife. Cook the meat, remove the herbs and the garlic. Season with salt and pepper.
- Blanch the peppers ( previously cleaned, washed and with the seeds and the white parts removed). Cut them into strips and transfer to the hare sauce.
- Drain the penne, toss them with the sauce and add the parsley and bread baked in oven.
- Garnish with the lime zest (grated on a microplane) and a few drops of juice. Serve it hot.
- If you like you can also add some boiled potatoes cut into dices.
Other
ChefRoberto Dormicchi
Wine CouplingCHIARALUCE 2014 Az. Crespaia
Other Info Kcal 520* *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.
