March 24, 2019
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Pappardelle with hare sauce

Difficulty
Difficult

Preparation time
120 minutes

Cooking time
90 minutes

Serves
4 people

Pappardelle alla lepre - Ricette tipiche cortonesi | Cortonaweb

Pappardelle with hare sauce are a sophisticated first course and game dishes cannot certainly fail to be present in the traditional Cortonese cuisine. Hare is widespread throughout Tuscany and it is undoubtedly one of hunters’ favorite preys for its quality and flavorful meat. Pappardelle are soft, long and wide ribbons of home-made fresh pasta that perfectly absorb sauce. There are thus ideal to better enhance the flavor of hare sauce (or rabbit sauce too).

However this dish is difficult to make because one should be good at mitigating the distinctive wild flavor of hare meat, at keeping it soft and at cutting it with a knife after removing bones.

Ingredients

to make pappardelle
  • 400 grs 00 flour
  • water
  • 4 eggs
  • salt
to make hare sauce
  • 500 grs hare meat
  • 1 onion
  • 2 carrots
  • 150 grs tomato sauce
  • salt and pepper
  • 50 grs Tuscan ham
  • 1 celery stick
  • parsley
  • meat broth
  • olive oil

Preparation

pappardelle
  1. Put flour on a pastry board and make a well in the middle.
  2. Add a pinch of salt, break eggs in the well of the flour and whisk slowly to absorb all the flour. While whisking, go wider and wider with the fork, bringing in some flour from the outer perimeter.
  3. After kneading, let rest dough for a few minutes on the pastry board, then roll out with a rolling pin and flat to a smooth pasta sheet.
  4. Let pasta sheet dry for a few minutes then roll and cut into 1.5 cm strips to obtain your pappardelle.
  5. Open and spread pappardelle on a dry surface and let dry.
  6. Drop your pappardelle in a pot of salted boiling water and cook al dente.
hare sauce
  1. Soak hare in water and vinegar for 8-10 hours.
  2. Rinse and cut into medium-sized pieces.
  3. Brown finely chopped ham, onion, celery, carrots and parsley in a high edge frying pan.
  4. Add hare, salt and pepper to your taste and let brown over a high flame for 15 minutes.
  5. Add tomato sauce, turn down the flame and completely cover meat with broth.
  6. Once broth has evaporated, meat should be cooked (if you can easily separate meat from bones with a fork it is ready), otherwise add more broth and cook for a longer time.
  7. Remove hare pieces from the pan, bone and finely cut with a knife on a chopping board.
  8. Drop cut meat in its sauce and cook for other 5 minutes.
  9. Season your pappardelle with hare sauce and serve.

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