PAPPARDELLE ALLA LEPRE - Pasta - Speciality of Tuscany
For 4-6 servings:
400 g pappardelle
1 small hare
50 g bacon
½ onion
1 small carrot
½ stick celery
1 clove garlic
rosemary
1 dessertspoon tomato concentrate
1 glass red wine
extra-virgin olive oil
salt
pepper
Clean the hare, keeping the front part (head and shoulders) and the heart and liver for the sauce; wash under cold running water, dry and cut into pieces, taking care not to break the bones. In a few spoonfuls of oil sauté a mixture of chopped bacon, garlic, onion, carrots an ... continue
Warning: extract() [function.extract]: First argument should be an array in /special_offer.php on line 10