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Pappardelle pasta with hare ragout

Pappardelle pasta with hare ragout

Pappardelle pasta with hare ragout

Cucina Antica ingredients

Other ingredients

250 g. Pappardelle all'uovo

50 g. Parmigiano Reggiano cheese

Celery

Carrot

Onion

2/3 Sage leaves

25 ml. Dry Marsala Wine

20 g. Butter

Salt and pepper

Method

Serves 3
In a frying pan with the butter, sweat the chopped celery, carrots and onions, adding a few whole peppercorns and sage leafs. Remove the sage and add the hare sauce. Deglaze with the Marsala wine and let it evaporate. Meanwhile, cook the pappardelle in boiling salted water, drain and toss them in the sauce. Sprinkle with grated Parmigiano Reggiano cheese, and serve.