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

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