Pappardelle with hare ragù, a recipe from chef Venturi of L'Asinello nel Chianti restaurant
Pappardelle with hare ragù, a recipe from chef Venturi of L'Asinello in Chianti. Pappardelle with hare ragù is a traditional Tuscan dish that chef Senio Venturi offers at his restaurant L'Asinello.
THE RAGOUT hare pulp 200 g 1/2 red onion 2 carrots 1 stick of celery 1/l of white wine 4 juniper berries 2 bay leaves 2 cloves.
Preparation: Cut the hare into 1/2 cm cubes, along with the vegetables. Place the hare, juniper berries, bay leaves, and cloves in a bowl. Pour the vegetables over the top and cover with white wine. Leave to marinate overnight. Then drain, leaving the vegetables separate and reserving the marinade. Brown the vegetables, then add the meat, browning it over high heat. Pour in the marinade and continue cooking as you would with a regular ragù.
CONFIT TOMATOES 2 tomatoes oil salt pepper 1 clove of garlic brown sugar.
Preparation: Take two perfectly ripe tomatoes. Wash them, remove the stems, and make a small cut on the bottom with the tip of a sharp knife. Blanch them in boiling water until the skin begins to peel off, then immediately cool them in ice water. Peel them, cut them into 8 wedges, and remove the seeds. Take a baking dish, grease the bottom, arrange the tomato petals, and season with oil, salt, pepper, garlic cloves, and a dusting of brown sugar. Bake at 60°C (140°F) until wilted.
TURNIP 2 bunches of turnips 1 clove of garlic 100 cl of chicken broth.
Preparation: Thoroughly clean the turnips, removing the large leaves from the central rib. Keep the smaller leaves aside to use raw as a garnish. Heat a pan with a drizzle of oil and the whole garlic clove. When the garlic is golden, remove it and add the turnip leaves, covering the pan. Sauté the leaves and add the broth, cooking over high heat for about 5 minutes. Blend everything together and season with salt and pepper.
FOR THE PASTA 450 g of type 0 flour 50 g of durum wheat semolina 4 whole eggs 3 egg yolks.
Preparation: Mix all the ingredients well and let the dough rest, wrapped in cling film, for at least an hour. Roll out the dough (not too thin) and cut it into large pappardelle about 7 cm wide.
DISH COMPOSITION: Sieve a raw foie gras escalope and place it in a pan with a knob of butter and 3 generous grinds of black pepper. Cook the pasta until al dente and toss it in the foie gras over low heat, adding a tablespoon of the cooking water and a little grated Parmesan cheese. Drizzle the dish with the turnip sauce, arrange the rolled pappardelle on the plate, and then cover with plenty of ragù. Garnish with 4 confit tomato petals and raw turnip greens.
L'Asinello Restaurant, Via Nuova 6, Villa a Sesta (Castel Nuovo Berardenga – Siena). Tel. 0577 359279. Facebook page.
