Lepre alla piacentina (Hare Piacenza's way)


Ingredients. Hare, lard, butter, a tablespoon of olive oil, celery, onions, carrots, parsley, sage, basil, thyme, bay leaves, rosemary, garlic, juniper berries, black peppercorns, tomato sauce, robust wine (such as Barbera), salt and pepper.
Area of production
. The entire province of Piacenza.
(recipe of Locanda Sidoli, in Vigolo Marchese). To prepare a rabbit should be young enough (two to four months), which must be cut, washed, matured and marinated for twelve hours in a crock or a bowl with a sprig of thyme, one of marjoram, two leaves of sage and laurel and red wine. Once drained, the meat should be placed in a pan without any seasoning and blasted a high heat for 10 minutes. When the meat has dried, is passed in a mixture of lard, butter, carrot, garlic, celery, parsley and 4-5 crushed juniper berries. Then add to the pieces of meat well cooked a little wine previously filtered from the marinade, then cover and cook over low heat for 10-12 hours. During the cooking you add tomato sauce diluted in a cup of broth, salt and pepper to taste after cooking. Once cooked, the meat must be removed from the tank, drained and boned, then gets back into the saucepan and add the sauce you are cooking previously filtered, bringing to a boil for a few minutes.
Tips. Plate shown to be served with polenta.


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