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Lepre in umido

(Hare stew)

Cut the hare in pieces and clean them in water and vinegar.
Brown them in a pan with oil, a knob of butter and chopped onion, celery, carrot and parsley. When the pieces are lightly browned add a glass of red wine and let it evaporate. Add tomato sauce or tomato purée diluted in tepid water and cook the hare.

Hare was one of the most required preys, it was haunted by dogs, especially in the nights with moon.

Text Tebaldo Lorini
Translated by Gianna Toni

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