Intrighi® textured dough tagliatelle with hare ragout, mango chutney and Sichuan pepper, 823 milk chocolate
x4
Ingredients for 4 people
For the Intrighi®:
Approximately 200 g of Intrighi® Divine Creazioni®
20 g of 823 Barry Callebaut milk chocolate
For the hare ragout and mango chutney:
10 g of EVO oil
Approximately 300 g of hare meat
1 bay leaf
1 dl of red wine
30 g of tomato purée
½ liter of meat broth
200 g of mango pulp
40 g of sugar
1 juniper berry
50 g of 823 Barry Callebaut milk chocolate
Sichuan pepper to taste
Procedure
In a hot saucepan with EVO oil, brown the hare meat cut with a knife, the bay leaf, salt, and pepper, and let it cook for a few more minutes. Deglaze with the wine; let it evaporate. Add the tomato purée, then gradually add the broth and finish cooking by adding the 823 chocolate at the end. In the meantime, coarsely chop the mango pulp and cook with the sugar, adding a bit of citrusy pepper at the end. Immerse the frozen Intrighi® Divine Creazioni® in boiling salted water. Once cooked, dress with the hare ragout and glaze with a drizzle of EVO oil. Finally, serve the hot pasta on individual plates, add the mango chutney, and finish with buttons of melted or grated chocolate directly on the pasta.
