Libyan-style Pappardelle with Hare Ragù

Ingredients

In this Libyan adaptation of Pappardelle alla lepre, the traditional Italian dish, we incorporate Libyan spices and flavors to create a unique culinary experience. The original Italian recipe typically uses ingredients like rosemary, garlic, and red wine, while the Libyan version incorporates spices such as cumin, coriander, and cinnamon, which add depth and complexity to the dish. Additionally, the Libyan-style hare ragù is simmered with tomatoes and a touch of honey, giving it a slightly sweeter note compared to the Italian version. We alse have the original recipe for Pappardelle alla lepre, so you can check it out.

• 500g (1.1 lb) hare meat, diced 500g (1.1 lb) hare meat, diced
• 400g (14 oz) pappardelle pasta 400g (14 oz) pappardelle pasta
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 teaspoon honey 1 teaspoon honey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 28g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced hare meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the tomato paste, ground cumin, ground coriander, and ground cinnamon. Cook for a minute to allow the spices to release their flavors.
4. 4.
   Pour in the canned diced tomatoes and honey, and season with salt and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and let the hare ragù simmer for about 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   While the ragù is simmering, cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta and set aside.
7. 7.
   Once the hare ragù is ready, toss the cooked pappardelle pasta in the sauce until well coated.
8. 8.
   Serve the Libyan-style Pappardelle with Hare Ragù hot, garnished with fresh parsley.

Treat your ingredients with care...

• Hare meat — Ensure that the hare meat is diced into small, even pieces to ensure even cooking and tenderness.

Tips & Tricks

• If hare meat is not available, you can substitute it with rabbit meat for a similar flavor profile.
• For an extra kick of heat, add a pinch of cayenne pepper or chili flakes to the hare ragù.
• Serve the dish with a sprinkle of grated Parmesan cheese for added richness.

Serving advice

Serve the Libyan-style Pappardelle with Hare Ragù as a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.

Presentation advice

Plate the dish by twirling a generous portion of the pappardelle pasta onto each plate, ensuring that the hare ragù is evenly distributed. Garnish with a sprig of fresh parsley for a pop of color.