Pappardelle con la Lepre

Wide noodles with hare

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

A classic dish from Tuscany. The long slow cooking of the hare and vegetables results in an intensely flavoured, very thick sauce-like stew that is superb with pasta. Ideally, pappardelle are noodles made at home and cut extra wide, but the bought fresh tagliatelle which is available these days can be used. I have also made this dish very successfully with venison. A green salad and fruit to follow would make a perfect meal.