Hare with gurullos (traditional hand-shaped pasta) and wild mushrooms
Difficulty: Media
One hare, 200 gr onion, 2 garlic teeth, salt, pepper, 200 gr cardo mushrooms, one thyme rite, 2 laurel leaves, a few cumin grains, a few parsley branches, 300 gr flour, 1 dl. about olive oil.
Preparation
Once you clean the hare and bleed, we cut it into small pieces. In a saucepan with a little oil we golden them next to the onion and the chopped garlic, add the thyme, the ground cumins and a few laurel leaves. We let it cook until the onion is well fried. At this moment, we cover with water and let it boil until the meat is almost cooked; then we add the already clean mushrooms (clogged if size allows) and a few minutes later we add the gurullos and let it cook some more time until the pasta is at its point. Once out of the fire, we put some chopped parsley.
For the gurullos we make a dough with wheat flour, water and some salt; we amass as if it were bread and let us rest. We take small portions and stretch them with both hands to make a kind of thread that then, with the yolks of the two fingers, we will cut into pieces similar in shape and size to rice grains.
