Dish

Pappardelle alla lepre

Pappardelle alla lepre is a dish that is typically made with fresh pappardelle pasta, which is a wide, flat noodle. The pasta is cooked until al dente and then tossed with a rich and flavorful ragù made from hare. The ragù is typically made with a combination of vegetables, such as onions, carrots, and celery, as well as red wine, tomatoes, and herbs. The dish is finished with a sprinkle of Parmesan cheese and a drizzle of olive oil. The result is a hearty and satisfying pasta dish that is perfect for a cold winter evening.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Pappardelle alla lepre is a traditional Tuscan dish that has been enjoyed for centuries. Hare is a common ingredient in Tuscan cuisine, and this dish is a perfect example of how it can be used to create a delicious and hearty meal. The dish is often served during the fall and winter months when the weather is cooler and heartier meals are more appropriate.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains hare meat. It is also not suitable for those with hare or rabbit allergies or sensitivities.

Variations

There are many variations of this dish, but the most common is to use different types of game meat in the ragù. Some recipes call for the use of beef or pork instead of hare, while others use a combination of meats. Some recipes also call for the addition of mushrooms or other vegetables to the ragù.

Presentation and garnishing

When making the ragù, be sure to cook it low and slow to allow the flavors to develop fully. This dish is also best served with fresh pappardelle pasta, but if you can't find it, you can use dried pasta instead. Just be sure to cook it until al dente so that it holds up to the rich sauce. Pappardelle alla lepre is typically served in a large bowl or on a plate with the pasta arranged in a nest-like shape. The ragù is then spooned over the top of the pasta, and the dish is finished with a sprinkle of Parmesan cheese and a drizzle of olive oil. A sprig of fresh rosemary or thyme can also be used as a garnish.

Tips & Tricks

If you can't find hare meat, you can substitute it with rabbit or another game meat. Just be sure to adjust the cooking time accordingly as different meats may require different cooking times.

Side-dishes

Pappardelle alla lepre is typically served on its own as a main course, but it can also be served with a side salad or some crusty bread to soak up the sauce. A glass of red wine, such as Chianti or Sangiovese, pairs perfectly with this dish.