- Onion x2
- Garlic x4 cloves
- Carrot x2 large
- Cherry Tomato x 200g
- Olive Oil x 1 cup
- 1/3 Bottle Red Wine
- Oregano – several sprigs
- Rosemary – several sprigs
- 1 Tin polpa tomatoes or passata
- Basil – handful -Parsley – handful
- Salt tbsp
- Pepper tbsp
- Double O Flour x 2 cup
- Chopped parsley ½ cup\
- Butter x 100g
- Flour x 150 g/ 1 cup
- Milk x 400 mls/ 2 pints
- Pinch Sea Salt
- Pinch Pepper
- Pecorino Cheese x 1 cup grated
- Slice onion, crush garlic, slice carrot and chop cherry tomatoes.
- Add all into a pan with a big glug of olive oil and stew down on the stove.
- 3 swirls of the pan with red wine (1/3 bottle), 1 tin of polpa tomatoes.
Method Hare Butchery
- Remove the head with a cleaver and the 4 bottom joints of the legs
- Begin the skinning process by degloving the pelt starting from the hind quarters working back towards the neck.
- Butcher off the back legs at the hip joint, Then front legs at the shoulder joint, finally removing the saddle. Cut the saddle into 3 with a cleaver.
Method Cooking Hare
- Brown off legs and saddle in a hot frying pan with oil over the stove. (More colour adds depth to the flavour of the sauce).
- Once browned the meat is added to the Ragu and placed into a pressure cooker.
- Using a splash more red wine to deglaze the pan of the hare juices and add to the pressure cooker.
- The pressure cooker is set @ 400f° for an hour.
Method Making Pasta
- Start by making a mound of double o flour, hollowing out the middle to form a bowl.
- Crack 3 eggs into the hollow and whisk the eggs into the flour.
- Then begin kneading the dough until you achieve the correct texture (working it for a strong 5 minutes)
- Add chopped parsley to give the pasta some colour (optional).
- IMPORTANT allow the pasta time to rest before running it through the pasta machine.
- Once rested run the past through the machine, taking it down a notch or two each time. This stretches it out width and thinness creating sheets.
Method Cooking Hare (post pressure cooker).
- Let the steam out from the pressure cooker.
- Stain out the Ragu and pick out the solids.
- Put the strained Ragu back into a pan over a stove and reduce the Raghu down by a third, concentrating the flavours making it dark and oily
Method Making Bechamel
- Melt butter into a pan adding flour and milk whisked over the stove until you begin to get the sauce thickening.
- Then add seasoning, pinch of salt and pepper.
- Grating a good block of pecorino cheese into the sauce.
- Taste to make sure its nice and cheesy before leaving to cool and thicken.
Method Lasagne Construction
- Whilst the Ragu is simmering on the stove take the hare meat of the bone, working it through your fingers to shed before adding back to the Ragu.
- Finely chopping basil and parsley to add into the Ragu.
- Final seasoning of salt and pepper and final taste.
- On an oven proof dish layer sheets of pasta to cover the dish forming the base.
- Then build up the layers by delicately adding Ragu, then bechamel and additional grated pecorino cheese.
- Repeat this process of layers 4 times (pasta, Ragu, bechamel and grated cheese).
- IMPORTANT make sure to leave plenty of bechamel for topping/ crust.
- Final Layer of bechamel coats the entire dish making a complete layer.
- Add extra grated pecorino as a final touch before putting the lasagne into the oven @ 200c ° for 20 mins
- Once out the oven leave the lasagne to stand and set for 15 minutes
- IMPORTANT this cooling time reduces the viscosity of the lasagne allowing you to cut it into pieces to serve.
- Once served onto a plate, add the finishing touch of grated pecorino cheese and enjoy a truly wholesome cheesy homely meal.