Caramelle pasta stuffed with hare with radicchio cream and asparagus

Preparation	60'
Difficulty	Medium
Game	Hare
Calories	600 - 700
Activity	Running F 77’, M 56’
People	4
Wine pairing	Rosso di Torgiano DOC Miràntico 2011, Terre Margaritelli

Ingredients

For the pasta dough

G 320 flour “00”
N 6 egg yolks
N 1 egg
salt

For the stuffing

G 300 hare meat, pounded with knife
G 10 butter
N 1 anchovy fillet
Thyme to taste
Orange zest to taste
Table salt to taste
Black pepper to taste

For the radicchio cream

G 300 vegetable broth
G 25 butter
G 25 flour
G 100 radicchio salad
G 10 shallot
G 5 extra virgin olive oil
G 100 asparagus
Table salt to taste
Black pepper to taste

Kcal 616*

*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.

Preparation

Mix the flour, eggs and a pinch of salt together. Cover with cling film and let the dough rest for 10′.
Roll out the dough and cut it into rectangles of about 2 cm x 1 cm using a ravioli cutter.
in a stainless steel bowl season the hare meat with melted butter, minced anchovy fillet, thyme, grated orange zest, salt and pepper to taste.
Place the stuffing in the centre of each rectangle and wrap it like a candy.
Wash and cut the radicchio salad.
Heat the olive oil in a non-stick frying pan and sauté the chopped Add the radicchio and cook for few minutes, season with salt and pepper.
Make a roux with butter and flour, add some broth and radicchio. Blend all the ingredients with a mixer.
Wash the asparagus and with a potato peeler remove the stringy outer layer and the woody ends; cook them for few minutes in boiling water, drain and let them cool. Cut the stem into slices and use the spears to garnish the dish.
Cook the caramelle pasta in boiling salted water, drain and toss them in a pan with the asparagus and the radicchio cream sauce. Place in a serving dish and garnish with the asparagus spears.

Caramelle pasta stuffed with hare with radicchio cream and asparagus

Ingredients

Preparation

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