汉尼拔食谱-汤、沙拉、配菜类.SSS.19.Pappardelle Sulla Lepre
Pappardelle Sulla Lepre 下期开始是甜点和饮品类~
这是一道意大利菜，没找到比较好的译名。
PS:食谱来自《Feeding Hannibal A Connoisseur Cookbook》，这部分开始配图变得非常少了，可能是因为剧里没有和主菜一样的出镜率吧。
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.
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.
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.
兔肉酱意大利面
二人份
一只2.5磅的兔子
1 lg胡萝卜丁
1个洋葱丁
2根芹菜，切成丁
1/4茶匙干迷迭香
1/4茶匙干百里香，2个西红柿，切成丁
两杯红酒
3茶匙橄榄油
面粉
1汤匙黄油
盐和胡椒调味
帕尔马干酪片
1磅新鲜Pappardelle*
*Pappardelle是意大利面，形状像羊乳酪，但更宽。你可以买新鲜的或干的，或者用新鲜的千层面粗略地切成1英寸宽的条。
在一个大碗中混合葡萄酒、胡萝卜、洋葱、芹菜、迷迭香和百里香。将兔子切成小块，放入碗中。腌一夜。将液体、肉和蔬菜分别沥干并保存。将兔子块拍干，用面粉疏通。
在大锅里加热油，加入蔬菜丁，沥干腌料，轻轻油炸。将兔子放入砂锅，煎成棕色。加入腌料中的液体，煮沸，刮去锅底，放出所有的褐色部分。盖上盖子，降低温度，煨3到4个小时，直到变软。偶尔检查一下，如果需要的话，加入葡萄酒——砂锅里至少要有一杯调味汁。
将肉从酱汁中取出，去除骨头，将肉切成小块，放回砂锅。小火炖熟的的肉很容易从骨头上切下。
准备好上菜时，将Pappardelle加入到煮沸的盐水中，煮至完全变软。沥干水分，拌入黄油和帕尔马干酪。
Pappardelle放在大浅盘的中心。将野兔和调味汁倒在Pappardelle和干酪上即可食用。
*在康索尔诺，探长帕齐和他年轻的妻子阿莱格拉与杰克分享一顿温馨的家常饭，讨论荣誉、婚姻和价值观。这顿饭，就像汉尼拔的所有饭菜一样，是一个休战的时刻——在杀戮和伤残中的短暂停顿，来反思和品味在这些悲惨的、不断变化的生活中过得太快的时刻。
最初的伊特鲁里亚食谱要求用野兔的血来增稠和丰富调味汁——就像著名的法国菜“皇家里弗”。对于注定要失败的帕兹探长来说，用自己的血捕捉并烹制的那只快速而难以捉摸的野兔似乎是最合适的一道菜。在这个食谱中，西红柿和面粉代替了血。
