Pappardelle Pasta with Hare Sauce
calories: high
category: pasta
cost: medium
difficulty: high
preparation time: 300
Ingredients
Hare or rabbit 1 kg.
Fresh pappardelle 400 gr.
Lean bacon 100 gr.
Grated Parmesan cheese 60 gr.
Butter 30 gr
Extra-virgin olive oil 4 spoonfuls
Carrots 1
Meat Broth 1 glass
Nutmeg to taste
Salt to taste
For the marinade:
Red wine ½
Onions 1
Celery 1 stalk
Pepper corns 3
Dry thyme 1 teaspoonful
Bay leaves 3
See our
Wine Tips
for your meals
Fresh pappardelle 400 gr.
Lean bacon 100 gr.
Grated Parmesan cheese 60 gr.
Butter 30 gr
Extra-virgin olive oil 4 spoonfuls
Carrots 1
Meat Broth 1 glass
Nutmeg to taste
Salt to taste
For the marinade:
Red wine ½
Onions 1
Celery 1 stalk
Pepper corns 3
Dry thyme 1 teaspoonful
Bay leaves 3
See our
Wine Tips
for your meals
Preparation Peel the onion and cut it into half. Put one half into a bowl. Wash and dice the celery stalk and add it to the bowl as well as the pepper corns, thyme and the bay leaves and cover them with the wine. Wash and dry the hare or rabbit carefully and cut it into pieces with a knife and add these pieces to the marinade. Let it marinate for 3 hours, turning the pieces around every now and then.
Clean the carrot, wash and dice it as well as half the remaining onion and the bacon. Put them into a pot together with the oil and sauté over a low heat. When the onion is golden brown, drain the pieces of hare or rabbit from the marinade and add. Let it brown, stirring it and adding the filtered marinade.
As soon as the hare or rabbit is brown, lower the flame and let it cook at a low heat for a couple of hours, adding every now and then alternately, a spoonful of marinade and a spoonful of broth. Add the nutmeg and salt.
Cook the meat well, take the pot off the fire, take the pieces of hare or rabbit out of the pot and put them aside. Strain the rest of the contents of the pot.
Put a pot with plenty of water on the fire and wait for the water to boil. Salt the water and boil the papperdelle (al dente). Drain them and put them onto a serving dish. Cover them with the hare or rabbit sauce and the pieces of meat. Add the butter and the parmesan cheese and serve hot. The Chef's tips Nebbiolo d'Alba Cascinotto is recommended for your dish. Curiosity This dish is especially appreciated in the winter as it is not only tasty but also warms you up. Either hare or rabbit can be used according to what you like best.
Clean the carrot, wash and dice it as well as half the remaining onion and the bacon. Put them into a pot together with the oil and sauté over a low heat. When the onion is golden brown, drain the pieces of hare or rabbit from the marinade and add. Let it brown, stirring it and adding the filtered marinade.
As soon as the hare or rabbit is brown, lower the flame and let it cook at a low heat for a couple of hours, adding every now and then alternately, a spoonful of marinade and a spoonful of broth. Add the nutmeg and salt.
Cook the meat well, take the pot off the fire, take the pieces of hare or rabbit out of the pot and put them aside. Strain the rest of the contents of the pot.
Put a pot with plenty of water on the fire and wait for the water to boil. Salt the water and boil the papperdelle (al dente). Drain them and put them onto a serving dish. Cover them with the hare or rabbit sauce and the pieces of meat. Add the butter and the parmesan cheese and serve hot.
