 This
course did not have popular origins, because of its rich ingredients,
that the normal people could not afford. It dates back to the Renaissance
when it was very common to cook the meat in sweet and sour sauces, often
in order to cover the unpleasant smell of putrefaction. During the past
century (1800) it became a middle-class course and it was possible to
find them on the tables of rich farmers.
Make the hare become high, then break it and marinate it for about 24
hours in dry white wine with a glass of red vinegar and herbs. Then chop
finely onion, celery, carrots, juniper berries, a couple of laurel leaves
and coarsely chopped bacon. Brown all these ingredients with oil with
the big pieces of hare, adding salt, pepper and a couple of cloves. Cook
them adding some of the "marinata" (the sauce made with white
wine, vinegar and herbs) sauce or broth and few tomato purée. Then
add half hectograms of raisins, half hectograms of pine seeds and a glass
of vinegar, where previously we have diluted a spoon of sugar and half
hectograms of plain chocolate. Mix all the ingredients, cook them a little
bit more and serve the hare very hot.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni
|
