Pappardelle with Hare is a tasty first course typical of Tuscan cuisine. The boneless hare is cooked slowly together with onion, celery, carrot and garlic, and then a delicious sauce of peeled tomatoes and Barolo red wine is added. The pappardelle are then dressed with the hare sauce and finally finished with a generous sprinkling of pecorino and parmesan cheese.
Put the celery, onion, carrot and garlic clove to brown; add the boneless hare, let it take on color, add the red wine, let it evaporate and add the peeled tomatoes
Let it boil for one hour
Cook the pappardelle separately in already salted water and toss them with the sauce
Finally add pecorino and reggiano
Pan
Casserole Dish
Wooden Spoon
Store in the refrigerator in an airtight container for up to 3 days
Typical dish of Tuscan cuisine
Italia, Toscana
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| Energy (kcal) | 95.47 |
| Carbohydrates (g) | 8.27 |
| of which Sugars (g) | 1.66 |
| Fat (g) | 2.14 |
| of which Saturates (g) | 0.78 |
| Protein (g) | 6.93 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.12 |
