From Wikipedia, the free encyclopedia.
Pappardelle (from the Tuscan pappare or, but less attested, from the Provençal papard) is a format of egg pasta quite similar to tagliatelle but with much greater width, about 13 mm. They are considered a type of lasagna, in the generic sense of “wide strips of egg pasta.”
Whereas tagliatelle is a form of pasta of the tradition of Emilia-Romagna, pappardelle, although influenced by Emilia, is of the typical Tuscan tradition.
600 g (1 lb 5 1/2 oz) Italian pappardelle
12 tablespoons extra virgin olive oil
1 carrot, minced
1 onion, finely chopped
1 stick of celery, minced
Parsley, finely chopped
1 laurel leave
300 ml (10 fl oz – 1 1/4 C) red wine
150 ml (5 fl oz – 3/4 C) milk
Grated Parmigiano Reggiano cheese
Pepper, if you like it
How to make the Pappardelle alla lepre:
Cut the hare in little pieces after de-boning it. Fry lightly all the vegetables and herbs with the oil in a saucepan. Add the hare and brown it on all sides; pour in the red wine and allow it to evaporate completely. At this point add the milk, season to taste with salt and pepper (if you like it), lower the flame and keep on cooking, half-covered, until the meat is very tender (it may take a couple of hours). If necessary, you can add some hot water. Cook Italian pappardelle in abundant salted water, drain very well, and dress with the hare sauce in a large bowl. Serve the pappardelle alla lepre with grated Parmesan cheese.
You can use this recipe for the pappardelle alla lepre a frozen hare; naturally, the hare has to be thawed at room temperature. Many cooks prefer to cook the meat in big pieces and then de-bone it.
Regional recipe from Tuscany