TAGLIATELLE WITH HARE SAUCE
FOR 4 SERVINGS:
- 1 hare cut into pieces weighing 1 kg.
- 1/2 liter red wine
- 6 tablespoon olive oil
- 60 g. bacon
- 1/2 liter stock
- onion, celery, thyme, bayleaf
- salt and pepper
- 320 g. tagliatelle
Gently fry chopped bacon in olive oil, add hare already marinaded for 24 hours in red wine, onion, celery, pepper and thyme and bayleaf, salt it and add a pinch of nutmeg. Cook over low flame, adding marinade juice and then stock. Drain pieces of hare that will be served as second course and sieve cooking sauce. Boil tagliatelle, dress with hare sauce.
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