PAPPARDELLE WITH HARE RAGU’
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Stefano Torre from ‘Ristorante Roma’ Montoggio (Genova).
INGREDIENTS FOR 4 PEOPLE
400g ALTA VALLE SCRIVIA’S ARTISAN PAPPARDELLE Pasta
300 g jointed meat on the bone from 1 hare / rabbit
2 celery sticks
half a carrot
500 ml White wine
300 g tomato passata
400ml meat stock
2 juniper berries
Extra Virgin Olive Oil.
Marinade the jointed meat in the wine overnight. Drain , rinse under the tap and chop into more or less same sized pieces. Finely chop the celery, onion, carrot and sauté in some Olive oil in a large high sided frying pan with the bay leaf. Add the meat and sauté on a high heat for 15 minutes. Add the stock and passata and lower the heat. Cook on a low simmer until the stock is reduced and the meat comes away easily from the bone. At this point leave to cool.
When cool enough to handle take the meat out and de-bone. Roughly chop the meat into small pieces and return to the sauce. Warm through on a low heat.
Cook the PAPPARDELLE in abundant salted water until ‘al dente’. Drain and toss in the sauce, slackening with some of the cooking liquid if too dry.
A Production by NGAME and iBANANA, genoese music Trio Universal “Saluta Zena” kindly lent by DEVEGA available on Amazon and iTunes.
Download recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/pappardelle/