Armando La Pappardella
Pappardella alla lepre is an ancient Tuscan dish, allegedly, Boccaccio himself was impressed with these pasta ribbons which are cooked in broth and flavoured with hare meat. The preparation of this rich dish is that the meat must be marinated in wine, vinegar, and aromatic herbs in order to develop the flavour, then it is slowly simmered with chopped onions, carrots, celery, wine, tomatoes, bay leaves, salt, pepper, and stock.
Ingredients; Wheat flour and eggs
For allergens, please see ingredients.