Pappardelle with hare...😋😋😋 

The pappardelle with hare are prepared by browning the vegetables with the herbs to which the hare will be added which will be flavored with red wine and cooked for an hour with tomatoes, in the cooking sauce will then be made to stir the pappardelle cooked in salted water and finally seasoned with pecorino and parmesan.

Ingredients

Egg pappardelle 400 g 

Hare 500 g 

White onion 1⁄2 

Celery 1 

Carrots 1 

Garlic 1 clove 

Copper tomatoes 1 kg 

Barolo red wine 50 ml 

Extra virgin olive oil 2 tablespoons 

Salt to taste 

Pepper to taste 

Pecorino cheese to taste 

Parmigiano Reggiano to taste

Preparation

Sauté the celery, onion, carrot and garlic clove, add the boneless hare, let it brown, add the red wine, let it evaporate and add the peeled tomatoes. Boil for an hour. Cook the pappardelle separately in salted water and stir in the sauce. To finish, add pecorino and Parmigiano Reggiano and serve hot. The ideal pairing is a good still red wine, preferably Tuscan.

Wine experts think this Tuscan Red wine would be a match made in heaven with this dish. Bon appétit!

Tasting note

Purplish red with hints of violet, then a rich bouquet of intense berry fruit and spice with hints of tobacco. Soft and velvety in the mouth with spice and fully-ripe, sweet fruit.