The recipes


Orecchiette pasta with Hare Ragout on Pecorino Romano Cream


Ingredients: 20 portions


Cook the orecchiette pasta in plenty of salted water, drain and sauté in a pan with the hare ragout. Dilute the Pecorino Romano cream over heat with a little milk. Put the pecorino cream at the bottom of the plate and place the well seasoned orecchiette on top. Garnish with freeze-dried rosemary.