Recipe by Filippo Saporito: Hand-pulled pici with hare quick sauce, roasted salted ricotta cheese
Ingredients for 6 servings
For the Pici
- 300 gr. of 00 flour
- 200 gr. of durum wheat semolina
- 1 egg
- 50 ml. of evo oil
- 140 ml. of water
For the Hare sauce
- 250 gr. of hare meat
- White wine to taste
- Rosemary
- 2 red onions
- Red vinegar and red wine, half a glass
- Extra virgin olive oil
Method
For the Pici
Knead all ingredients and let rest for one hour. Form small cylinders and roll them to make the pici.
For the Hare Sauce
Cut the meat into strips and place in a container with chopped rosemary and extra virgin olive oil.
After at least two hours of marinating, heat a pan and quickly sauté the meat. Add white wine and let it evaporate. Add chopped onions and cook quickly with the vinegar and wine.
Cook the pici in plenty of salted water, toss them in the hare sauce and top with flakes of salted ricotta previously roasted in the oven.
Photographs are by Lido Vannucchi
