Pappardelle with Hare is a delicious first course typical of Tuscan cuisine. The boneless hare is slowly cooked together with onion, celery, carrot, and garlic, and then a delightful sauce of peeled tomatoes and Barolo red wine is added. The pappardelle are then seasoned with the hare sauce and finally completed with a generous sprinkle of pecorino and parmesan cheese.
Sauté the celery, onion, carrot, and garlic clove, add the boneless hare, let it brown, add the red wine, let it evaporate, and add the peeled tomatoes
Let it boil for an hour
Cook the pappardelle separately in already salted water and mix them with the sauce
Finally, add pecorino and parmesan
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
Italia, 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 |
