Italian Recipes
PAPPARDELLE AL SUGO DI LEPRE

Photo © Ristorante La Locanda

PAPPARDELLE AL SUGO DI LEPRE

Pappardelle with Hare Sauce

How to make the Pappardelle with Hare Sauce:

Prepare the marinade, cut the hare into pieces and marinate for 12 hours. Keep in a cool place. Prepare the sauce in a casserole with the olive oil and pancetta over a brisk flame, drain and add the hare from the marinade.

Cook till brown on all sides, add the marinade, a pinch of nutmeg and continue to cook until the meat falls from the bone. Add beef broth if necessary while cooking. It can be stewed on the stove over a low fire or in the oven at 375°F.

When cooked, set aside and cool. Remove the meat from the bones. Sieve the cooking liquids.

Put in a saucepan, add the hare and keep hot. Boil the pappardelle in plenty of boiling salted water. Toss with the hare sauce and serve with Parmigiano on the side.

Note:
Rabbit or any other type of fowl or venison can be used instead of hare. Hare can also be referred to as wild rabbit.

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM