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How to make the lepre in salmi': Marinate the hare in wine, onion, carrot and celery, garlic, peperoncino,
juniper berries, minced herbs, whole bay leaf, and coarse salt. Let
marinate for 48 hours, turning the hare in the marinade from time to time.
When it is time to make the salmí, heat the
butter and pancetta in a pan and brown 2 minced onions. Add the
hare and brown on all sides. Then add the marinade and cook over high
heat until the juice has been completely absorbed and the hare is dry.
Cover with water, stir and cook slowly for another 3 hours. Then take
the hare out of the casserole and keep warm.
Sieve the liquid into a
bowl. Add some of the hot juice to temper the liquid and add this warm
mixture into the sauce. Do not boil. Add salt, the pieces of lard, the
grappa and the chocolate and cook until blended. Put the hare in,
let sit for 5 mins, and then serve with polenta. If the sauce has to be
used for pappardelle, serve the lepre in salmi' as a second course.
Wine Pairings
Barbaresco DOCG
Barolo
DOCG
Brunello
di Montalcino DOCG
Gattinara
DOCG
Ghemme
DOCG
Sforzato
di Valtellina or Sfursat di Valtellina DOCG
Sizzano
DOC
Taurasi
DOCG
Torgiano
Riserva DOCG
Valtellina
Superiore DOCG
Recipe courtesy of The Italian Trade Commission.
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