Pappardelle with hare sauce
Instructions
Clean the Hare and cut it into pieces (almost blend); FRY butter (a little) with a pesto of bacon, half an onion and a half celery rib; wanting to add a bit of garlic and some Juniper Berry, to be removed before using the sauce.
Halfway through the cooking join the hares and season with salt and pepper.
When the meat is nicely browned sprinkle with flour, stir and let Brown, then pour the wine.
The wine evaporated add the broth and cook slowly until right consistency.
Use the sauce for seasoning the pappardelle.
Ingredients and dosing for 4 persons
- Hare
- Little of butter
- Pork belly
- 1/2 onion
- 1/2 costa of celery
- Salt
- Pepper
- 1 tablespoon of flour
- 1 glass of dry wine
- 50 cl of broth
- Parmigiano
- Type pappardelle pasta
- Some berries of juniper (optional)
- Little of garlic