Ingredients for 4 people
For the hare sauce
20 g celery
20 g carrot
20 g onion
10 g extra virgin olive oil
400 g approx. hare meat
1 bay leaf
½ dl cognac or brandy
1dl red wine
30 g tomato puree
½ l meat stock
1 teaspoon cocoa powder
Salt, pepper to taste
For the pear crystals
500 g water
400 g caster sugar
5 g fine salt
6 small pears (“coscia” variety or similar)
Juniper berries to taste
For the Busiate
400 g of Laboratorio Tortellini Alta Tradizione Busiate
Salt to taste
To garnish
30 g milk chocolate
Procedure
In a well-heated saucepan, brown the chopped hare meat in extra virgin olive oil, add the diced vegetables, bay leaf, cocoa, salt and pepper, and leave to cook for a few more minutes. Soak first with the cognac, and then with the wine; leave the liquid to evaporate. Add the tomato puree and then the stock, a little at a time, and finish cooking. Keep warm.
Prepare a syrup with water, sugar, salt and juniper berries. Cut the pears into thin slices, submerge them in the cold syrup and leave them for at least 24 hours. Drain, drip dry and lay out the pear slices on a sheet of baking parchment. Dry at a low temperature until they are glossy, transparent and crispy. Pour the BUSIATE into plenty of salted boiling water, and after cooking, toss in the pan with the hare sauce.
Serve the pasta hot in individual dishes and top with the pear crystals and flakes of chocolate.
TIPS:
Busiate is an ideal pasta format for holding and mixing well with all types of sauce, and it can be paired with ingredients based on different regional traditions or your personal creativity
