Tuscany Recipes
PAPPARDELLE ALLA LEPRE

Pappardelle alla lepre

Pappardelle with here sauce

How to make the Pappardelle alla lepre:

Cut the hare in little pieces after de-boning it. Fry lightly all the vegetables and herbs with the oil in a saucepan. Add the hare and brown it on all sides; pour in the red wine and allow it evaporate completely. At this point add the milk, season to taste with salt and pepper (if you like it), lower the flame and keep on cooking, half-covered, until the meat is very tender (it may takes a couple of hours). If necessary, you can add some hot water. Cook Italian pappardelle in abundant salted water, drain very well and dress with the hare sauce in a large bowl. Serve the pappardelle alla lepre with grated Parmesan cheese.

You can use for this recipe for  the pappardelle alla lepre a frozen hare; naturally the hare has to be thawed at room temperature. Many cooks prefer to cook the meat in big pieces and then de-bone it.

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