Jacques Décoret
Cuttlefish "Risotto"by Ivano Mestriner
Dall'Italia Atelier Moessmer: il nuovo ristorante di Niederkofler aprirà il 12 luglio a Brunico. E sarà bellissimo
For 4 people
For the hare 4 trimmed hare saddle fillets 400 g of clarified butter brandy 1 juniper berry 1 sprig of thyme 1 bay leaf 1 piece of cinnamon 1 piece of star anise a few black peppercorns salt and pepper
For the cugnà sauce 100 g of blended and finely sieved cugnà
For the beetroot sauce 125 g of grated fresh beetroot 250 g of water 100 g of apple vinegar 40 g of sugar
For the Taggiasca olive oil sauce 100 g of Taggiasca olives, pitted and dried at 80° C in a fan oven for 6 hours 50 g of Taggiasca extra virgin olive oil
For the garnish 8 hazelnuts, shelled and halved pine nuts powdered juniper powdered porcini mushrooms catmint leaves radicchio wild lambs lettuce wild salad leaves pomegranate seeds
For the hare Heat the butter with all the flavourings, spices and brandy to 75-80° C in a saucepan. Drop in the salted and peppered fillets and cook them gently for 6-8 minutes. Remove them and leave them to rest in a warm place.
Blend the cugnà with a little cold water, store at room temperature.
Grate the beetroot and cook with water, vinegar and sugar. Drain, recuperate the juice and reduce to a quarter without allowing it to boil (from 200 to 50 g). Set to one side in the fridge.
For the Taggiasca olive oil sauce Blend the oil and olives together and allow to decant, filtering through a strainer.
Use a spoon to create a small strip of cugnà on a plate and place the saddle of hare cut into two parts on it. Unite the olive and beetroot sauces. Decorate with the nuts, pomegranate seeds, powders, herbs and salad leaves.
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