Pappardelle with hare: Tuscan recipe


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How to make pappardelle with hare following the Tuscan recipe, guide to preparation with detailed procedure and ingredients, including bacon and onion with olive oil dressing.


Ingredients for 4 people

- 50 gr. of bacon

- 1 onion


- 1 celery rib

400 g of pappardelle

- 250 gr. of minced hare meat


- 1 glass of dry white wine

- olive oil

- salt and pepper


Preparation of pappardelle with hare

Chop the onion, the celery rib and the bacon, fry everything in a little oil, salt and pepper.

When the onion starts to brown add the minced hare meat.

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After 5 minutes add the glass of dry white wine.

Continue cooking over low heat for at least half an hour, stirring occasionally and checking that it does not dry out too much, otherwise add a few tablespoons of broth.

Meanwhile, cook the pappardelle, a type of pasta in the shape of rippled ribbons, and season them with the sauce.

Before chopping and cooking the hare meat, it is good to keep it for 24 hours covered with a fusion of red wine, rosemary, garlic and salt.

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Tags: Meat first courses
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