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Pappardelle is a well-loved type of pasta hereabouts – it goes well with various meat sauces from game to duck and rabbit.


This is one of the most traditional recipes, pappardelle with hare sauce or, as they say in Florence 'on the hare'.
For the pasta: 
150 gr. plain flour
150 gr. 00 flour
3 egg yokes 
1 whole egg 
a pinch of salt 
For the sauce: 
1 hare 
1 onion 
1 stalk celery 
2 carrots3 bay leaves
olive oil 
100 gr. peeled tomatoes 
½ glass red wine 
meat stock 
salt and pepper
Chop the onion, celery and carrot finely and sauté in oil. Chop the hare in pieces and brown lightly for a few minutes then add the wine, the tomatoes, the bay leaves, salt and pepper and cook over a slow flame for about three hours occasionally adding stock to keep it from drying. When the meat is cooked de-bone it and put it back into the gravy.
While the meat is cooking prepare the pasta. Mix the flours together, add the eggs and knead until smooth and even. Allow to rest for 30 minutes or so then roll it with a rolling pin or with a pasta machine to a thin layer and cut it into strips 10 cm. long and 1 ½ cm. wide. Bring salted water to the boil and boil the pappardelle for 2/3 minutes then serve in warm plates with the hare sauce.
A very tasty variation on this is marinating the hare overnight in water, red-wine vinegar, onion, celery, garlic and rosemary. Drain the meat, brown over a quick flame for a few minutes and drain again and continue as above. Some maintain that the original recipe had no tomato, using the animal’s blood instead. This may be true for the old recipe but today, at home and in restaurants, tomato is used in the hare sauce.

Published: 17/3/2014

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