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.

HARE GOBELETTO

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.