Parpardella alla Lepre – my new students, they smelt the hare

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This is enough for 8,
Always make this amount and freeze in what you have left (IF YOU GET THE CHANCE)
Ingredients Salsa Verde:
1 bunch parsley
1-2 cloves of garlic
1 piece of red chili pepper
1 ½ – 2 dl Olive oil
1 tbsp Cognac added at the end
400 Parpardella pasta (thick ribbon pasta)
2 sprigs of thyme, 2 sprigs of sage, 2 sprigs of rosemary
8 juniper berries
10 black peppercorns
6 legs of hare (alternatively you can use rabbit)
1dl pork or duck fat
5 large cloves of garlic
2 onions cut into rings
½ carrot
1 bottle of Italian red wine e.g Bardolino
2 tbsp Balsamic vinegar
3 fresh bay leaves ( if using dryed use 2 small leaves)
Salt and pepper
A little sugar
Beurre manier:
Butter and flour, equal parts
Crush all the ingredients for the salsa verde together in a pestle and mortar to an emulsified sauce
Grind the thyme, sage, rosemary, juniper berries and peppercorns together and rub into the meat
Heat the fat in a large casserole and add the garlic, cook for a few minutes on a low heat before adding the onions and carrot. Add the bardolino wine and allow to reduce slightly
Add the hare, the garlic with its cooking fat, the wine, bay leaf, balsamic, salt, pepper and sugar to the vegetables in the pan
Cover and place in a preheated moderately heated oven for about 2 hours to cook slowly
Remove the hare from the pan and pick of the meat. Season the sauce to taste and thicken slightly with the beurre manier or blood from the hare, you can ask your supplier for this..
Add some salsa verde, cognac, salt and pepper to the sauce
Toss a little sauce through the pasta and serve with the hare and a little more sauce on top

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