Name: Pappardelle colla Lepre I (Pappardelle Noodles with Hare I)
Ingredients: ½ of a carrot; 1 palm-length celery stalk; a dash of nutmeg; Parmesan cheese, as needed; 1 tablespoon of flour; 2 fillets of hare that together should weigh between 180 and 200 grams (between about 6-⅓ and 7 ounces), including the kidneys; 40 grams (about 1-⅓ ounces) of bacon; 50 grams (about 1-⅔ ounces) of butter; ½ of a medium-sized onion; 6 deciliters (about 2-½ cups) of brown stock

As it is dry and not very tasty, the meat of the hare needs in this recipe the help of a very substantial meat sauce to yield an elegant pasta dish. Here are the ingredients to serve five people. A dough made with three eggs should do, in my opinion. The rolled-out dough should be cut in the shape of pappardelle about one finger in width using a pastry wheel with a scalloped edge. Or you may use between 500 and 600 grams (between about 1 and 1-⅓ pounds) of strisce, which you can buy at the