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.
RICE AND LUGANEGA SAUSAGES
FOR 4 SERVINGS:
- broth 1¾ pints
- butter 2 oz
- grated Parmesan cheese 80 g
- rice 11 oz
- long thin pork sausage 3½ oz
- dry white wine 1 glass
Put the broth on the heat. Into a casserole dish, put half of the butter, the finely sliced onion and the sausage cut into pieces. Sauté and add the rice, stirring continuously with a wooden spoon, then add the wine and continue cooking, adding every now and then a ladleful of boiling broth. As soon as the risotto is ready, blend in the remaining butter and the parmigiano cheese. The risotto should be quite liquid. Leave for 2 or 3 minutes on the serving plate, and then serve.
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