Pappardelle with Hare is a flavorful first course typical of Tuscan cuisine. The deboned hare is slowly cooked with onion, celery, carrot and garlic, then a rich sauce of peeled tomatoes and Barolo red wine is added. The pappardelle are then dressed with the hare sauce and finished with a generous sprinkling of Pecorino and Parmigiano.
Sauté the celery, onion, carrot and the clove of garlic; add the deboned hare and let it brown, then add the red wine, let it evaporate and add the peeled tomatoes.
Simmer it for one hour.
Cook the pappardelle separately in already salted water and finish cooking them in the sauce.
To finish, add Pecorino and Reggiano.
Serve hot.
Frying pan
Saucepan
Wooden spoon
Store in the refrigerator in an airtight container for up to 3 days
Typical dish of Tuscan cuisine
Italy, Toscana
| Energy (kcal) | 101.88 |
| Carbohydrates (g) | 12.83 |
| of which Sugars (g) | 1.83 |
| Fat (g) | 1.02 |
| of which Saturates (g) | 0.25 |
| Protein (g) | 7.17 |
| Fiber (g) | 0.75 |
| Sale (g) | 0.05 |
