Andrajos

This is a rich dish of hare, wine and mushrooms, flavoured with herbs and pine nuts. The name means “rags and tatters”; it was a shepherds’ dish and the shepherd would have made his own simple flour and water pasta, cut into squares. Dried pasta squares are still sold in Spain to make cannelloni. This recipe uses bouche lasagne, which needs to be broken up. The sauce permeates the pasta and transforms the chicken.