Pappardelle Sulla Lepre? ??下期開始是甜點(diǎn)和飲品類~

這是一道意大利菜，沒找到比較好的譯名。

PS:食譜來自《Feeding Hannibal?A Connoisseur Cookbook》，這部分開始配圖變得非常少了，可能是因?yàn)閯±餂]有和主菜一樣的出鏡率吧。

Pappardelle Sulla Lepre

*In Contorno, Inspector Pazzi and his young wife, Allegra, share a tenderly home-cooked dinner with Jack and discuss honour, marriage, and values. This meal, like all meals in Hannibal, is a time of truce — a momentary pause in killing and maiming to reflect and savour the moments that pass too quickly in these tragic, changing lives.

The original Etruscan recipe called for hare's blood to thicken and enrich the sauce - like the famous French dish Lièvre à la royale. The speedy, elusive hare captured and cooked in its own blood seems a most appropriate dish for the doomed Inspector Pazzi. In this recipe, tomatoes and flour take the place of blood.

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yields 2 servings

one 2.5 lb rabbit

1 lg carrot, diced

1 onion, diced

2 ribs celery, diced

1/4 tsp dried rosemary

1/4 tsp dried thyme 2 tomatoes, diced

1 lb fresh pappardelle*

2 cups red wine

3 Tbsp olive oil

flour for dredging

1 Tbsp butter

salt and pepper to taste

shaved Parmesan cheese

*Pappardelle is pasta shaped like fettuccini, but wider. You can buy it fresh or dried, or use fresh lasagna sheets roughly cut into strips 1" wide.

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Combine wine, carrots, onions, celery, rosemary and thyme in a large bowl. Cut rabbit into pieces and add to bowl. Marinate overnight. Drain and reserve liquid, meat, and vegetables separately. Pat rabbit pieces dry, dredge with flour.

Heat oil in large casserole pan, add diced vegetables, drained of marinade, and fry lightly. Add rabbit to casserole pan and brown. Add liquid from marinade, bring to boil and scrape bottom of pan to release all browned bits. Cover, reduce heat and simmer for 3 to 4 hours or until tender. Check occasionally, adding wine if necessary-there should be at least 1 cup of sauce in the casserole pan.?

Take meat out of sauce, remove and discard bones, cut the meat into small pieces and put back into the casserole pan. The meat of the slow-cooked haunches is easily removed from the bone so can be served whole on the side.

When ready to serve add pappardelle to pot of boiling salted water and cook until al dente. Drain, toss with butter and Parmesan cheese.

Mound pappardelle in centre of large platter. Pour hare and sauce over the pappardelle and serve.

兔肉醬意大利面

二人份

一只2.5磅的兔子

1 lg胡蘿卜丁

1個洋蔥丁

2根芹菜，切成丁

1/4茶匙干迷迭香

1/4茶匙干百里香，2個西紅柿，切成丁

兩杯紅酒

3茶匙橄欖油

面粉

1湯匙黃油

鹽和胡椒調(diào)味

帕爾馬干酪片

1磅新鮮Pappardelle*

*Pappardelle是意大利面，形狀像羊乳酪，但更寬。你可以買新鮮的或干的，或者用新鮮的千層面粗略地切成1英寸寬的條。

? ? 在一個大碗中混合葡萄酒、胡蘿卜、洋蔥、芹菜、迷迭香和百里香。將兔子切成小塊，放入碗中。腌一夜。將液體、肉和蔬菜分別瀝干并保存。將兔子塊拍干，用面粉疏通。

? ? 在大鍋里加熱油，加入蔬菜丁，瀝干腌料，輕輕油炸。將兔子放入砂鍋，煎成棕色。加入腌料中的液體，煮沸，刮去鍋底，放出所有的褐色部分。蓋上蓋子，降低溫度，煨3到4個小時，直到變軟。偶爾檢查一下，如果需要的話，加入葡萄酒——砂鍋里至少要有一杯調(diào)味汁。

? ? 將肉從醬汁中取出，去除骨頭，將肉切成小塊，放回砂鍋。小火燉熟的的肉很容易從骨頭上切下。

? ? 準(zhǔn)備好上菜時，將Pappardelle加入到煮沸的鹽水中，煮至完全變軟。瀝干水分，拌入黃油和帕爾馬干酪。

? ? Pappardelle放在大淺盤的中心。將野兔和調(diào)味汁倒在Pappardelle和干酪上即可食用。

*在康索爾諾，探長帕齊和他年輕的妻子阿萊格拉與杰克分享一頓溫馨的家常飯，討論榮譽(yù)、婚姻和價值觀。這頓飯，就像漢尼拔的所有飯菜一樣，是一個休戰(zhàn)的時刻——在殺戮和傷殘中的短暫停頓，來反思和品味在這些悲慘的、不斷變化的生活中過得太快的時刻。

最初的伊特魯里亞食譜要求用野兔的血來增稠和豐富調(diào)味汁——就像著名的法國菜“皇家里弗”。對于注定要失敗的帕茲探長來說，用自己的血捕捉并烹制的那只快速而難以捉摸的野兔似乎是最合適的一道菜。在這個食譜中，西紅柿和面粉代替了血。