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Hotel Leonardo Da Vinci ***

Pesaro (PU)

Apertura Stagionale

Welcome to Hotel Leonardo Da Vinci three-star hotel Pesaro Just leave the hotel to be at the beach:...

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Pasta strips and Hare

800 grams of hare meat including liver, heart
2 twigs of rosemary
2 twigs of thyme
1 onion
1 clove garlic
1 carrot
2 celery stalks
8 sticks juniper
6 bay leaves
20grams of fennel seeds
pepper seeds
½ litre of red wine
200 grams extra virgin olive oil
400 grams of peeled tomato’s
500 grams pasta strips
Pasta Ingredients: 500 grams plain flour, 200 grams semolina, and 6 eggs, water.

Largely cut all herbs and add fennel seeds and place in gauze so it is easily removed from marinate. Marinate should last at least one day covered in a cool place. Brown hare meat in olive oil, and add herbs. Fry and add marinate liquid covering meat. Add tomatoes and cook on low heat for 2 hours, keeping lid on. Break up hare into pieces and replace in sauce. Sift flour and make crater-adding eggs in center of crater. Work together to make dough. Knead then place in bowl with wet tea towel on top. Leave to rest for 1 hour. Roll into strips, which are 3cm wide and cook in boiling salted water. Add hare sauce.

St Joseph Pancakes

2 glasses water
2 tablespoons of olive oil
3 tablespoons of sugar
250 grams Self Raising flour
2 eggs
vanilla
pinch of salt ½ teaspoon bicarbonate
lemon rind of one lemon

In a sauce pan place water, sugar, salt, grated lemon, and oil. When boil remove from head and add flour immediately mixing well for at least 10 minutes. Mixture should resemble a thick paste. Leave mixture off heat until cool. Add egg one at a time and mix well , add bicarbonate and vanilla. Mix very well for 2-3 minutes. In a saucepan add oil.
Place tablespoon of mixture in oil and cook until brown, remove and roll in sugar. Serve warm.

Chine of pork

1 1/2 kg of pig loin
2 cloves of garlic
pinch of rosemary
cloves
salt and pepper

Pierce pig loin and push garlic, cloves, and parsley into slits. Rub salt over meat and pierce meat on to rotisserie. Bake for 2 hours basting with own juices. Serve with potatoes. Sliced meat can be eaten hot or cold.

Toasted bread flavoured with garlic and oil

home made bread
garlic
olive oil(just off the press)
pepper and salt

Cut the bread into whole slices including the crust. Place slices on grill and grill both sides trying to keep the inside soft. Rub bread with garlic, a little salt and pepper and olive oil. Serve warm.

Toast with Chicken Livers

4 chicken livers
30 grams butter
hand full of parsley
2 unsalted
scaled anchovies
1 tablespoon of minced capers
1 teaspoon of plain flour
2 tablespoons of water
salt (if needed) and pepper
stale home made bread

Remove bile from livers without breaking the bile bags. Chop finely the cleaned livers and add parsley. Place in pan with butter and fry gently, add anchovies, capers, salt, pepper, flour and water. Fry stirring frequently. Toast bread and spread the just prepared mixture. Serve the toasted bread still warm or cold If you want you can change one liver with a veal spleen.

Zuccotto

250 grams of sponge cake
½ cup of cream
2-3 sachets of gelatin
50 grams icing sugar
100 grams of chocolate icing
50 grams crystallized lemon and cherries
1 cup sweet red wine
¼ cup milk
For chocolate icing:
1 tablespoon coco
2-3 tablespoons water
100 grams of sugar
20 grams butter

Prepare gelatin with warm water. Then prepare chocolate icing by melting butter on low heat, add coco. Add water a little at a time with sugar. Mix with wooden spoon for five minutes. Remove from heat and leave to side. Prepare gelatin by adding Luke warm water. Cut sponge cake into rectangles and arrange on bottom of round mould. Wet sponge slices with sweet red wine diluted with milk. Thicken cream and then add gelatin, icing sugar and chocolate mixture. Divide cream mixture into two parts, spoon ½ mixture over sponge cake, sprinkle with sliced crystallized lemon and cherries. Add remaining cream mixture. Place in fridge for 5 hours. To remove from mould place in luke warm water and overturn mould. Decorate with crystallized cherries.

Chickpeas Soup

200 grams chickpeas
200 grams thin noodles
1 clove garlic
a twig of rosemary
tomato paste
extra virgin olive oil
salt and pepper

Pour chickpeas in a bowl, cover them with lukewarm water and leave to soften for 24 hours. Drain and cook in 1 litre of water with little salt. When cooked remove. Pour a little bit of oil in a pan, add romsemary and the garlic clove. When the garlic is lightly brown add a tablespoon of tomato paste, which has been dissolved in a glass of warm water. Purèe half of the cooked chickpeas and pour the chickpeas purée in a pan together with the whole chickpeas. Add to the chickpeas the tomato sauce, season with salt (if necessary) and pepper. Return to boil and add the thin noodles, cook for a few minutes. Serve immediately.

Bread seasoned with vegetables

8 slices stale home made bread
4 ripe tomatoes
some basil leaves
1 onion
1 cucumber
extra olive virgin oil
vinegar, salt and pepper.

Soften bread in water, squeeze it lightly and put into a bowl. Finley slice cucumber, tomatoes, onion and basil leaves and add to bread mixture. Add salt, oil, pepper and vinegar. Mix all the ingredients and place in refrigerator until time to serve.

Boiled Stuffed onions

4 large white onions
40 grams dried mushrooms
300 grams beef and pig mince
1 egg
broth
salt and pepper

Peel onions and boil for 15 minutes in salted water. After cooked place under cold water and drain. Place mushrooms in luke water to soften, rinse and finely chop. With a sharp knife hollow out onion using the flesh adding to beef and pig mince, mushrooms, egg white, salt and pepper. Mix mixture well and fill onions. Wet each with spoonful of beef broth. Place onions in baking tray and bake in oven for 20 minutes in a 180C basting with liquid. Serve hot.

Beans cooked in a flask

1.5 kg of fresh white beans
2-3 sage leaves
2 cloves garlic
I tablespoon olive oil
water salt and pepper

In a pot add beans, oil, sage, garlic and water. Add cheesecloth on top so liquid does not evaporate. Leave to boil for 2 hours and evaporate liquid. Oil will be left with beans. Add salt and pepper. Puree bean mixture and sere hot.

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