For the kneading:
400 g of white flour “0”
5 eggs +1 egg to paint the kneading
For the filling:
250 g of hare lean meat
30 g chopped celeries, carrots and onions
3 teaspoons of extra virgin olive oil
5 juniper berry.
50 g of ricotta cheese
Salt and pepper
For leeks sauce:
200 g of leeks
100 g of potatoes
For the condiment:
4 teaspoons of extra virgin olive oil
4 teaspoons of parmesan cheese
4 teaspoons of Balsamic Vinegar of Modena Mazzetti l’Originale Three leaves.
Chop the hare lean meat. Brown the chopped vegetables with oil, then add the meat and the chopped juniper berry (if necessary, add water). Let cook for 30minutes, then add the ricotta cheese, salt and pepper and chop the mixture.
Peel the raw potatoes and the leeks, then chop and boil them with water and salt. Put the mixture in the mixer to obtain a fine sauce.
Prepare the kneading joining the kneading ingredients and stretch it. Cut some disks of 5 cm diameter and 4 cm diameter (the same number of disks of 5 and 4cm diameters are needed) Put a small quantity of the meat mixture on the bigger disks, cover it with the small disks and close the Canolini joining the two disks, paint the canolini with the remaining egg.
Cook the canolini in vegetable broth, then drain them and brown them with oil and parmesan cheese.
Serve in dishes that you already had paint with the leeks sauce.
Garnish with Balsamic Vinegar of Modena Mazzetti l’Originale Three leaves.