Caramelle pasta stuffed with hare with radicchio cream and asparagus

/Caramelle pasta stuffed with hare with radicchio cream and asparagus
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Caramelle pasta stuffed with hare with radicchio cream and asparagus

  • CourseMain Course
  • Preparation60'
  • Difficultymedium
  • Selvagginahare
  • Calories600 - 700
  • ActivityRun F 77’ M 56’
  • Persons4


For the pasta dough

320gr flour “00”

6 egg yolks

1 egg



For the stuffing

300gr hare meat, pounded with knife

10gr butter

1 anchovy fillet

Thyme to taste

Orange zest to taste

Table salt to taste

Black pepper to taste


For the radicchio cream

300gr vegetable broth

25gr butter

25gr flour

100gr radicchio salad

10gr shallot

5gr extra virgin olive oil

Table salt to taste

Black pepper to taste

100gr asparagus


  • Mix the flour, eggs and a pinch of salt together. Cover with cling film and let the dough rest for 10 minutes.
  • Roll out the dough and cut it into rectangles of about 2 cm x 1 cm using a ravioli cutter.
  • in a stainless steel bowl season the hare meat with melted butter, minced anchovy fillet, thyme, grated orange zest, salt and pepper to taste.
  • Place the stuffing in the centre of each rectangle and wrap it like a candy.
  • Wash and cut the radicchio salad.
  • Heat the olive oil in a non-stick frying pan and sauté the chopped Add the radicchio and cook for few minutes, season with salt and pepper.
  • Make a roux with butter and flour, add some broth and radicchio. Blend all the ingredients with a mixer.
  • Wash the asparagus and with a potato peeler remove the stringy outer layer and the woody ends; cook them for few minutes in boiling water, drain and let them cool. Cut the stem into slices and use the spears to garnish the dish.
  • Cook the caramelle pasta in boiling salted water, drain and toss them in a pan with the asparagus and the radicchio cream sauce. Place in a serving dish and garnish with the asparagus spears.



Wine CouplingRosso di Torgiano DOC Miràntico 2011, Terre Margaritelli

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