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Rezepte: Venezia



  • 1 hare cut into pieces weighing 1 kg.
  • 1/2 liter red wine
  • 6 tablespoon olive oil
  • 60 g. bacon
  • 1/2 liter stock
  • nutmeg
  • 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.



  • 1 local chicken (about 1.5 kg.) 
  • 100 gr. extra virgin olive oil 
  • 1/2 medium sized onion 
  • 3 peppers (1 red, 1 yellow, 1 green) 
  • 100 gr. besciamella (bechamel) 
  • chicken stock 
  • salt 
  • freshly ground black pepper 

Cut the chicken from the carcass and divide it into 8 pieces. Flour each piece and fry in oil for about 6 minutes. Pour on a glass of dry white wine, let it evaporate, add the finely sliced peppers and onion, salt and pepper and put in a high oven 200° C (392° F) for 35 to 40 minutes; every now and then pour on a ladle of chicken stock. Once cooked add the besciamella to the cooking sauce. Serve with some potatoes.



  • 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.