Pappardelle with hare sauce
Pappardelle al Sugo di Lepre
Pappardelle fresh seasoned with a full-bodied sauce of hare, tomato, red wine and milk.
The pappardelle with hare sauce I'm a first course with a strong character, designed to enhance fresh pasta with a rich and structured sauce. The hare meat offers an intense flavour, while the soffritto of carrot, onion, and celery creates a balanced aromatic base. Red wine adds depth; tomato and milk make the base rounder and more harmonious, without diminishing the game's personality. Cooking in earthenware pot It promotes gradual preparation, during which the meat becomes tender and the sauce becomes more concentrated. After de-fleshing, the coarsely minced meat is distributed among the pappardelle and supports its broad and porous consistency. The dish belongs to traditional Tuscan cuisine. Parmigiano Reggiano grated cheese completes the service with a savory note and a creamy finish.
Instructions
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8 steps · natural Italian voice
Prepare the soffritto
Finely chop the carrot, onion, and celery. Pour a little extra virgin olive oil into a shallow pan large earthenware bowl and add the chopped ingredients. Gently sauté over medium heat, stirring, until the vegetables become soft and slightly golden, without darkening: the aroma should be sweet and vegetal.
Brown the hare
Cut the hare into pieces and mince the giblets. Add everything to the soffritto, season with salt and pepper and brown over medium heatTurn the pieces several times, until the meat takes on colour on the outside and the bottom appears well-scented, avoiding that the vegetables stick to the shallow pan.
Deglaze with wine
Pour the red wine over the browned hare and let it evaporate over high heatStir to collect the juices from the bottom and wait for the alcohol smell to subside: the liquid should reduce significantly before proceeding with the other ingredients.
Add sauce and milk
Combine the tomato sauce and milk, then season with salt to tasteStir to combine the base and bring the sauce to a gentle boil. The base should be uniform in color and have a smooth consistency, ready to thicken as the hare cooks.
Cook slowly
Bring the hare to the boil over low heat, maintaining a steady simmer. If the sauce dries out before the meat is tender, add a little warm water at a time. Finish cooking when the meat is tender and the sauce appears thicker and more compact.
Pulp and mince
Remove the pieces of hare from the shallow pan and let them cool enough to work them. Carefully remove the flesh, remove the bones and coarsely chop the meat. Keep the grain not too fine, so that the ragĂą retains a recognizable and rustic consistency.
Complete the sauce
Put the minced meat back in the shallow pan and bring it back on the heatCook for a few more minutes over medium heat, stirring, until the meat is combined with the bottom and the sauce reaches a creamy density but still enough to season the pasta.
Season the pappardelle
Cook the pappardelle fresh al dente, then drain them and transfer them to the shallow pan with the hare sauce. Stir gently to distribute the meat and sauce throughout the pasta. Serve immediately, topping each portion with Parmigiano Reggiano grated.
Chef's Tips
The editorial staff recommends carefully removing the flesh from the hare and roughly mincing the meat before putting it back in the shallow pan, so the sauce remains full-bodied and distributed over the pappardelle.
Ingredients
- Ingredients for 4 people
- (14.11 oz) 400 g of pappardelle fresh shoulders, torso and giblets of 1 hare 1 carrot
- ½ onion
- 1 celery stalk
- ½ glass of red wine
- ½ glass of milk
- (1 tbsp) 1 tablespoon of tomato sauce Parmigiano Reggiano grated
- extra virgin olive oil
- salt and pepper
Can't find it in the US?
- hareHard to find in the US
Rabbit
Rabbit is milder and cooks faster.
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