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Pappardelle with hare
Ingredients for 4 people
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400 gr. pappardelle (*), a saddle of hare, ½ onion, 1 carrot, ½ stem of celery, 1 leaf of laurel, parsley, 50 gr. of bacon, 1 glass of CHIANTI CLASSICO, 60 gr. of butter, 3 spoons of virgin oil, 1 spoon of preserved tomato, 1 cup of broth, 1 spoonful of white flour, 1 pinch of nutmeg, ground black pepper, salt. |
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Preparation
Put in the saucepan the virgin oil with a half of butter, onion, carrot, parsley and celery minced; get it brown;
add the meat of hare cut to bits, the minced bacon and the laurel.
Keep on browning for about ten minutes and
when the onion starts to colour wet with the wine; allow to evaporate and then strew with flour.
In the meantime, dilute the preserved tomato in a cup of warm broth, add to the sauce and mix well everything.
Always mixing, add salt and pepper, add the nutmeg and allow simmer with low fire
until the mixture won't have almost dried; once completed the cooking, separate the bits of meat from the sauce and
mince them with a mincer.
Cook the pappardelle, drain and put them in a concave tray, season them with the remaining
butter and then with the prepared sauce, finally add the remaining bits of meat.
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Azienda Agricola info@lamirandolanelchianti.com
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