Hare Gobeletto: Chef Luigi Taglienti's Ingenious 'Meat Pastry'

copertina gobeletto di lepre luigi taglienti

The tradition of delicious Ligurian gobeletto takes on elegance: prepare them with a rich filling of hare meat, pumpkin, and chestnuts for the perfect balance between memory and future. With Chef Luigi Taglienti's recipe, you'll discover a completely new taste.


Ingredients for 4 people

For the sablè

  • 330g shortcrust pastry flour
  • 200g butter
  • 130g granulated sugar
  • 36g whole eggs
  • 7g yeast

Proceed like a normal sablè, kneading flour and butter until you get a kind of "sand"; add sugar and mix. Continue with lemon zest, salt, yeast, and finally, the egg, kneading as little as possible. Let it rest in the refrigerator for at least 1 hour before use.

For the filling

  • 500g hare meat
  • 200g baked pumpkin pulp
  • 40g syrup-soaked sour cherries
  • 40g chestnut paste
  • Citrus zest
  • 1g salt
  • Cinnamon to taste

Mix the hare filling with baked pumpkin puree, diced sour cherries and their syrup, chestnut paste, and cinnamon, then transfer to a pastry bag.

Line a pastry cutter with a diameter of 5 cm with the sablè pastry, fill with the hare filling, and close with a perforated sablè pastry cap, allowing the steam released from the filling to escape.

Plate composition

Bake the gobeletto in a static oven at 150°C for 20-25 minutes. Serve warm.


IO Luigi Taglienti

Via Pietro Giordani, 14- 29122 Piacenza

Phone: 0523 604703


copertina luigi taglienti nuovo menu 2023

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