Name: Pappardelle: With Jugged Hare (Pappardelle con Lepre in Salmì)
Yield: Serves 8
Cuisine: Italian
Ingredients: 400 g butter, or 350 g butter and 25 g dark chocolate; 4 tablespoons chopped flat-leaf parsley; 1 teaspoon crushed black pepper; ¼ nutmeg, grated; 2.5 litres red wine; 16 juniper berries, crushed to release the flavour; 3 sprigs thyme; 8 cm cinnamon stick; 8 cloves; 2 sprigs rosemary; 2 sticks celery, finely chopped; 1 medium onion, finely chopped; 1 carrot, finely chopped; 1 hare (about 2 kg); 800 g dried, or just over 1 kg freshly rolled pappardelle – simple or enriched egg pasta, rolled just under 1 mm thick and cut into wide ribbons; 4 cloves garlic, thinly sliced; 4 bay leaves; grated Parmesan, to serve; 1 sprig sage

Preparation info

Serves
8

Difficulty
Complex

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Game, and particularly hare, is often cooked in salmì in Lombardy, marinated and then braised in copious quantities of red wine (Barbera in particular) with an aromatic blend of spices. The forceful flavours help to balance the hare’s pungency.

Ingredients

800 g dried, or just over 1 kg freshly rolled pappardelle – simple or enriched egg pasta, rolled just under

Main course

Method

This recipe makes enough sauce for eight, so the quantities of pappardelle prescribed are rather large. It seems convenient to make such a quantity, because hares come in a certain size, which isn’t small. You can always freeze part of the sauce, and make enough pasta for the meal at hand (100g dried, 130g fresh per person).

Cut the hare into joints that will fit your pot (hackin