Mad March Hare Recipe
It’s my birthday today. I wont tell you how old I am but in the last few weeks a few grey shoots of old age have emerged on my chin. Trying to convnce myself that they are somewhat ‘Cluenyesque’ if such and adjective exists, they still remain a sign that time is marching on.
- 1 hare
- 600 g of fresh pappardelle pasta (spaghetti, linguini, fetuchini will do)
- 12 tablespoons of extra virgin olive oil
- 1 carrot chopped
- 1 stick of celery, finley chopped
- 1 onion, finely chopped
- Parsley, finely chopped
- 1 laurel leaf
- 300 ml red wine
- 150 ml creme
- Grated Parmesan cheese
1. After boning cut the hare in little pieces.
2. In little oil soften the onion, carrot and celery.
3. Now add the hare and brown it on all sides; pour in the red wine and allow it evaporate completely.
4. At this point add the milk, season to taste with salt and pepper , lower the flame and keep on cooking, half-covered, until the meat is very tender (it may takes a couple of hours). If necessary, and the dish dries out add some hot water.
5. Now cook the pappardelle in salted water until al dente, drain well, ix through with some olive oil and dress with the hare sauce in a large bowl.
6. Serve with grated Parmesan cheese and chopped parsley.