Pappardelle with Hare
With the arrival of autumn, when the colors of the leaves begin to change and the air turns cooler, it is the perfect time to dedicate yourself to the preparation of a rich and hearty dish like pappardelle with hare. This Umbrian specialty stands out for its robust and flavorful sauce, where the tender and fragrant hare meat perfectly complements a mix of aromatic vegetables such as onions, celery, and carrots, which are carefully sautéed to enhance their flavor. The slow cooking process, during which the meat is infused with red wine and tomatoes, allows for a thick and enveloping sauce, perfect for embracing the pappardelle, a wide and rough pasta that holds the seasoning beautifully. Originating from peasant tradition, this recipe not only represents a dish of recovery but is also a symbol of family dinners during holidays or special occasions. In Umbria, hare is often used in various preparations, but pappardelle with hare is undoubtedly one of the most appreciated, evoking memories of Sunday lunches among relatives and friends. To make the dish even richer, it is customary to finish it with a sprinkle of pecorino and Parmigiano, which add an extra note of savoriness. Served hot, these pappardelle are perfect for warming up autumn evenings, accompanied by a good red wine that enhances the flavors.
Ingredients
To go with this recipe, from the La Terra di Puglia shop
Friselline with olive oil
Friselle (twice-baked bread)
Taralli with extra virgin olive oil
Savoury baked taralli
Recipe box: frisellina, extra virgin olive oil and pâté
Gift box with products and a recipe
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* approximate values per serving
Preparation
Sauté the celery, onion, carrot, and garlic clove, then add the boned hare, allowing it to brown. Add the red wine, let it evaporate, and then add the peeled tomatoes. Let it boil for an hour. Cook the pappardelle separately in salted water and toss them with the sauce. Finally, add pecorino and Parmigiano. Serve hot.
Additional information
Pappardelle with Hare and Porcini Mushrooms
A delicious variation of the classic pappardelle with hare includes the addition of fresh porcini mushrooms. This preparation enriches the dish with an earthy and deep flavor, which pairs perfectly with the hare sauce. Start by sautéing celery, onion, carrot, and garlic, then add the boned hare and mushrooms. After deglazing with red wine, add the peeled tomatoes and let it cook. The cooking time for the pappardelle remains unchanged, but the addition of porcini will make the dish even more appetizing. Serve with a generous sprinkle of pecorino and parmesan for a final result that will delight even the most discerning palates.
Pappardelle with Hare Stew
For those who love traditional flavors, pappardelle with hare stew is a typical preparation from Umbria. In this variation, the hare is cooked slowly, allowing the flavors to blend perfectly. Start with a sauté of celery, onion, carrot, and garlic, then add the hare meat and deglaze with red wine. After allowing the alcohol to evaporate, add the cherry tomatoes and let it simmer for a couple of hours. The pappardelle, cooked al dente, are then mixed with the thick and flavorful sauce. This dish is perfect for a family dinner or a special occasion, bringing the warmth of Umbrian cuisine to the table.
Light Pappardelle with Hare without Tomato
For those seeking a lighter version of pappardelle with hare, there is a variation without tomato that retains all the flavor of the meat. In this preparation, the sauce is made with a sauté of celery, onion, carrot, and garlic, to which the boned hare is added, deglazed with red wine. The cooking is done slowly, allowing the meat to become tender without the addition of tomato. The pappardelle, cooked in salted water, are combined with the rich and aromatic sauce. This recipe is ideal for those who wish to enjoy a flavorful dish but with fewer calories and without the heaviness of tomato, thus maintaining a lighter nutritional profile.
Nutritional Benefits of Pappardelle with Hare
Pappardelle with hare is not only a delicious dish but also offers some nutritional benefits. Hare is a lean meat, rich in protein and low in fat, making it an excellent choice for those following a balanced diet. It also contains important minerals such as iron and zinc, essential for the immune system and overall health. The pappardelle, made from wheat flour, provide complex carbohydrates, which are a sustainable source of energy. On average, a serving of pappardelle with hare contains about 600-700 calories, depending on the amount of seasoning used. Choosing a low-fat cheese can further reduce the calories without compromising flavor.
Can Pappardelle with Hare be Frozen?
Freezing pappardelle with hare is possible, but there are some precautions to follow to best maintain the quality of the dish. It is advisable to freeze the pappardelle separate from the sauce, as the pasta tends to become mushy once thawed, especially if it has already been cooked. To freeze, allow the pappardelle and sauce to cool completely, then store them in airtight containers or food bags. When you are ready to enjoy them, thaw in the refrigerator and reheat in a pan, adding a bit of water or broth to maintain the consistency. Following these steps will ensure that your dish remains tasty and satisfying even after freezing.