TUSCAN COOKING

Typical Recipes, First courses:

Wide noodles with hare sauce

PREPARATION:

Reserve all the entrails of the hare and about 5 ounces of meat. Mince 3 ounces of rather fatty ham, onion, celery, carrot and a little parsley. Sautè in butter and oil, about half and half, and when the onion beings to foam add the meat, season with salt and pepper, and brown over a low flame. Add abundant tomato sauce and simmer so that it slowly thickens, but it must always be abundant. When the meat is cooked, remove from the sauce and mince with a chopping knife. Return to the sauce, adding a little butter and a grating of nutmeg. Cook the pappardelle, or wide egg noodles in salted water. (This dish is so delicious that in truth it merits homemade pappardelle.) Serve with the hare sauce and grated parmesan cheese. 1h20min.