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Pappardelle with hare sauce

Difficulty: Medium Doses: for 4 people

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),


100 g of grated ripened cheese.


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.

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