Who said chocolate in the kitchen is only suitable for sweet preparations? There are alternative combinations that can bring out the cocoa notes, whether in simple or robust seasonings, or in bolder sauces for a surprising blend of flavors.
The food of the gods is used in many savoury dishes with combinations that are perhaps uncommon, but very effective.
In this episode of Alessandro Borghese Kitchen Sound - UNEXPECTED CHOCOLATE, Chef Borghese prepares our Rigatoni with hare and chocolate sauce. Watch the video recipe!
Ingredients for 4 people- 300 g of Rigatoni Pasta Armando
- 700 g of hare meat
- 30 g of dark chocolate
- 1500 ml of water
- 1 bay leaf
- 3 juniper berries
- 10 cloves
- 50 g of celery
- 80 g of carrot
- 60 g of golden onion
- 30 ml of red wine
- 40 g of extra virgin olive oil
- Thyme and rosemary
- Salt
- Pepper
The times do not include the marinating time for the meat and the 2 hours it takes to cook the ragù.
Make the hare ragù! In a bowl, marinate the hare meat with the red wine and herbs for about 8 hours in the refrigerator. Drain the meat and chop as finely as possible. Gather the herbs into a small bunch and leave it in the wine.
Separately, finely chop the celery, carrot, and onion. Heat a pan with oil, rosemary, thyme, and the chopped vegetables. Cook for 10 minutes over low heat. Add the hare meat and brown slowly for about ten minutes.
Let the meat juices dry and then blend with the red wine from the marinade.
Add water, season with salt and pepper, cover with a lid and cook over low heat for about 2 hours.
At the end of cooking, add the chocolate cut into small pieces, mix and leave in the pan at 60°C.
Use the ragù to mix the pasta.
