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Rezepte: Kreda Refosco - cru

PAPPARDELLE WITH HARE SAUCE

FOR 6 SERVINGS: 

  • 1,1 lbs. pappardelle 
  • 1 wild rabbit (hare) 
  • 4 Tbs. olive oil 
  • 2 oz. pancetta 
  • nutmeg 
  • 2 Tbs. grated parmigiano 
  • Marinade: 1 cup red wine , 1 onion , 1 carrot , 1 celery stalk , thyme , bay leaf 

Prepare the marinade, cut the hare into pieces and marinate for 12 hours.Keep in a cool place. Prepare the sauce in a casserole with the olive oil and pancetta over a brisk flame, drain and add the hare from the marinade. Cook till browned on all sides, add the marinade, a pinch of nutmeg and continue to cook until the meat falls from the bone. Add beef broth if necessary while cooking. When done set aside and cool. Remove the meat from the bones. Pass the cooking liquids through a fine sieve. Put into a saucepan, add the hare meat and keep hot. Boil the pappardelle in plenty of boiling salted water. Toss with the hare sauce and serve with parmigiano on the side.

WILD DUCK A LA VALESANA

FOR 4 SERVINGS:
Pluck, draw and cut into fourths a "mazoro" (wild duck), preferably a hen, after leaving it to hang for three days. The evening before cooking, soak it in wine with thyme, marjoram, rosemary, bayleaves and a drop of vinegar. The next morning put it in a terracotta pot with olive oil and garlic and roast on high flame until half cooked. In a separate pan lightly fry some onion and celery and bayleaves and add 4 salted sardines (rinsed) and 15 g. of pickled capers. Add the pieces of duck, salt, pepper and cover with white wine and broth. Cover and finish cooking on medium/low heat for about 1, 1/2 hours, adding frequently cold broth. Serve with hot grilled polenta.

BAGGED GUINEA HEN

FOR 6 SERVINGS:

  • 1 guinea hen 
  • 1 piece caul fat 
  • 1 garlic clove crushed 
  • 1 Tbs. olive oil 
  • sage 
  • salt 
  • 3 oz. sliced 
  • pancetta 

Clean the guinea hen, then wash and pat dry. Put the garlic clove, some sage leaves and salt inside the bird. Scald the caul fat in boiling water, drain and spread on a kitchen towel to dry. Salt the outside of the hen and sprinkle with a few sage leaves, then wrap the bird in the pancetta, then in the caul fat. 
Grease with oil a sheet of waxed paper and wrap the bird, once again, in it. Seal by twisting the edges of the paper onto itself. Cook in a pre-heated oven at 450 F. for about an hour. Remove from heat, open the bagged hen, carve and serve.