Pappardelle alla lepre

Pappardelle with hare

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This is a very classic, antique Tuscan recipe. It is traditionally made with the whole hare, of which part was minced to dress the pasta as a first course and larger pieces were cut and served on the bone as a second course. It is also possible to buy ready-prepared portions of hare for pasta. If you are using a whole hare which your butcher is deboning for you, keep a couple of the bones and add them to the stockpot — there could still be quite a bit of cooked meat afterwards to scrape int