Pappardelle Alla Lepre

Try this delicious pasta dish:

The sauce: 1. Cut up the wild hare and mix with onions, celery, red wine (coarsely chopped),

garlic (ditto), cloves, fennel, bay spice and peppercorns for 24 hours.

marinate for 24 hours.

Remove the meat from the marinade and pat well. Drain the gravy, remove the peppercorns and cloves. Retain the vegetables. Collect the gravy.

Heat 5 tbsp olive oil in a casserole. Pour in portions of rabbit

and brown on all sides. Add vegetables and stir-fry. Pour in stock. Season heartily with thyme leaves, salt and pepper.

season. Cover and simmer for about 2 hours.

Blanch (scald) tomatoes, remove skin, seeds and chop. Chop hare

Remove from cooking pot, loosen meat from bones and chop.

Remove bay spice and chop the sauce.

Fold in tomatoes, paradeis pulp and meat. 1/2 bunch parsley

finely chop and stir in. Continue to simmer the sauce at a low temperature.

In the meantime, bring 4 liters of salted water to a boil and cook the ribbon noodles (see below for recipe) for 6 to 8 minutes.

min until cooked. Drain, stir in 2 tbsp olive oil. Season sauce and mix with pasta. Coarsely chop remaining parsley, sprinkle on top and bring to table.

Pappardelle: Knead pasta ingredients together until smooth (knead in a tiny bit of water if needed). Cover with a wet dishcloth and let rest for about 20 minutes. Dough

thirds, roll out thin and