PAPPARDELLE WITH HARE SAUCE
FOR 6 SERVINGS:
- 1,1 lbs. pappardelle
- 1 wild rabbit (hare)
- 4 Tbs. olive oil
- 2 oz. pancetta
- 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.
BRASATO WITH RED WINE
FOR 8 SERVINGS:
- 2 kg. of ox or beef
- 2 litres of red wine
- 200 g. carrots, 100 g. celery
- 200 g. lard, 500 g. onions
- sage, bay leaves, rosemary, black peppercorns, cinnamon, grated nutmeg, juniper berries cloves, extra virgin olive oil, butter, salt to taste.
Place the meat in a large bowl with the vegetables cut into pieces and cover with the red wine. Put in a cool place and let it marinate for 24 hours. When it is time to cook the meat, take it out of the marinade, brown it on all sides in oil and butter, add the vegetables and herbs, then add the marinade. Salt only after browning the meat so that it is sealed by its crust. Cook very slowly, in the covered pot, for about 4 hours. When done, take the meat out of the pot and put the liquid through the mill with the vegetables, adding a little cornstarch to thicken it so as to obtain a thick, delicious gravy. Serve hot.
SEASONED CHEESES LIKE THE PIAVE STRAVECCHIO
This matching focuses on the difference between the sweet taste of the wine and the rich taste of the cheese. It is extremely original and pleasant.
We suggest to take a sip of wine while you are still chewing the cheese, in order to appreciate the features of both.
De Stefani Winery
Fossalta di Piave, Venice 30020
Monday830 - 1200 / 1430 - 1800
Tuesday830 - 1200 / 1430 - 1800
Wednesday830 - 1200 / 1430 - 1800
Thursday830 - 1200 / 1430 - 1800
Friday830 - 1200 / 1430 - 1800
Saturday800 - 1200