Cappelletti
Ingredients for 10 people
For the dough: 250 gr. flour "0", 250 gr. semolina flour, 4 eggs, 4 egg yolks, 150 gr. hamate fresh truffle, oil, salt, fresh pepper, 1 alice desalinated, 1 clove of garlic.
For the stock of hare bones of a hare, 50 gr. onion, 50 gr. celery, 50 grams. carrot, 1 ripe tomato, 1 bay leaf, 1 clove, water.
For almost cooked stew: 500 gr. pulp Hare, 120 cl. extra virgin olive oil, salt, fresh pepper, clove, juniper, rosemary, sage, fennel, alice desalinated 1, 1 piece of ginger, 1 clove of garlic, peppercorns.
Preparation
To start making hare soup to roast the bones in the oven at 180 degrees for about 30 minutes, then transfer them in a pot with water, onion browned staked with cloves, carrot, celery, ripe tomato and bay leaf. Cook for about 2 hours. When cooked, season to taste and strain.
For the dough together flour and eggs, mix well then leave to rest.
For the filling, cleaning and grate truffles, heat oil with garlic and anchovy desalinated, let cool and add the truffles, salt and pepper. Roll out the dough and shaping Cappelletti.
For the stew thoroughly unnerve all the meat and then cut it finely with a knife. With oil and other ingredients to obtain an infusion vacuum that will be steamed at 65 ° C for about 2 hours.
Filter through the meat and season with salt and pepper to the eddy. Just before serving burgers get a bowl of thin hot Cappelletti settle over cooked and seasoned with olive oil and fresh truffles and then at the table in front of the diner pour hot broth to cover meat and partially Cappelletti.
Mark Gubbiotti