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Pappardelle with hare sauce
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
400 g fresh pappardelle (or noodles),
300 g of hare flesh,
½ onion,
½ carrot,
1 coast of celery,
2 tablespoons extra virgin olive oil,
100 g tomato pulp in a jar,
2 glasses of red wine (Refosco),
mixed odours (rosemary, sage, bay leaf),
salt,
100 g of grated ripened cheese.
Introduction
Hare meat sauce is typical of a region where hunting is still very practiced. The hare is a mammal that lives in more or less cultivated lands, deciduous woods, mixed and moors: environments that still characterize the territory of Friuli Venezia Giulia. Its diet is essentially vegetal: fresh and dried herbs, berries, fruits, acorns, seeds.
Preparing
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