Pappardelle con la lepre

Name: Pappardelle con la lepre (Pappardelle with hare)
Yield: Serves 6
Cuisine: Italy
Ingredients: 3 tbsp chopped fresh parsley; 100 g/3½ oz unsmoked pancetta, cubed; the back legs of a hare; 2 garlic cloves, finely chopped; needles from a sprig of rosemary; 1 celery stalk, finely chopped; 2 tsp Italian 00 flour; 4 heaped tbsp sour cream; 100 g/3½ oz/scant ½ cup unsalted butter; 1 small onion, finely chopped; 1 carrot, finely chopped; homemade pappardelle made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 400 g/14 oz dried egg pappardelle or reginette; salt and freshly ground black pepper; 2 tbsp olive oil; grated nutmeg (about ¼ of a nutmeg); ½ tsp ground cinnamon; 200 ml/7 fl oz/generous ¾ cup meat stock, or more if necessary; 200 ml/7 fl oz/generous ¾ cup red wine

Pappardelle with hare

Preparation info

Serves
6

Difficulty
Medium

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

The Tuscans are Italy’s keenest hunters. On the first day of the shooting season the whole region explodes. Pheasants, hares and even larks and thrushes become victims of this passion, the only good result of which is superb game recipes.

In this recipe only the hare’s back legs are used. Keep the saddle and front legs for another meal; hare freezes very well. Pappardelle, one of the two traditional Tuscan pasta shapes, are very broad noodles (about 3cm/1¼ inches wide), so

Ingredients

Europe
Italy
Main course
Pasta
Mediterranean
Tuscany

Ingredients

Method