Pappardelle alla Lepre

Name: Pappardelle alla Lepre (Pappardelle with Hare)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 carrot, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, peeled and finely chopped; 1 × 400 g (14 oz) tin peeled plum tomatoes, drained of their juices; flour for dusting; sea salt and freshly ground black pepper; 1 large onion, peeled and finely chopped; 1 small hare, jointed into small pieces (legs and saddle divided into 4 pieces); 4 tablespoons olive oil; 250 g (9 oz) fresh pappardelle; ½ cinnamon stick; 3 cloves; ½ bottle red wine; 2 tablespoons freshly grated Parmesan; 3 tablespoons double cream

Pappardelle with Hare

Preparation info

Serves
6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

This Tuscan classic is the only fresh meat sauce we make at the River Cafe.

Ingredients

1 small hare, jointed into small pieces (legs and saddle divided into 4 pieces)
4 tablespoons olive oil
flour fo

Europe
Italy
Main course
Mediterranean

Method

Heat half the olive oil in a heavy-bottomed pan. Dust the hare pieces in flour seasoned with salt and pepper, and then fry in the hot oil until evenly brown and well coloured. Remove from the pan and set aside. Pour the remaining oil into the pan, lower the heat, and soften the onion, carrot and celery until they start to caramelise, about 15 minutes.

Add the garlic and tomatoes and coo