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Alessi cuisine
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Chasseur stewed hare, tuscany style(Lepre in umido alla cacciatora alla toscana)
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- 8-9 pieces of hare
- leg and loin, which have been prepared in the above recipe, during
the cooking of the sauce for the pappardelle
- 8 slices of stale polenta (maize flour thick porridge) also bought
already cooked
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Take a small saucepan and warm up in their sauce the pieces
of hare, previously cooked (it is much better if cooked the previous day)
by diluting the same sauce, if it would result too thick, with some spoons
of the pappardelle cooking water. Let it boil very slowly, covering the
pan with a lid in order the heat could uniformly penetrate also inside the
meat. Over a grill, roast the slices of polenta over a very brisky heat,
in order they would become crunchy outside and soft inside. Put 2 slices
of polenta in each plate, then season them with 2-3 spoons of sauce, then
put over them the pieces of hare, 2 pieces each plate, and serve like a
second course after the pappardelle of the previous recipe. |
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