This rich pasta dish of rigatoni or short ribbed macaroni comes from the Tuscany region of Italy. It is served with a thick sauce of wine and hare, and is an ideal way of using up the remains of a hare.
|4 persons||1 hour
|25 minutes||1 hour
- 350 grams Rigatoni
- 4 medium Hare Legs
- 125 grams Green Streaky Bacon
- 1 clove Garlic
- 1 medium Onion
- 1 stick Celery
- 125 grams Mushrooms
- 1 tablespoon Lard
- 3 dessertspoons Flour
- 125 ml Red Wine
- Salt & Black Pepper
- ½ medium Lemon, grated and juiced
- 125 grams Parmesan Cheese, grated
- Slice the meat off the legs of the hare and remove tough tendons.
- Chop the meat into 1 cm pieces and set aside.
- Remove the rind from the rashers and chop the bacon roughly.
- Peel and finely chop the garlic, and finely slice the onion.
- Scrub and chop the celery, and trim and slice the mushrooms.
- Heat the lard in a deep, heavy-based pan over moderate heat and fry the bacon, garlic, onion and celery for about 5 minutes, or until just taking colour.
- Add the hare meat and mushrooms and cook for a few minutes until lightly browned.
- Remove the pan from the heat and stir in enough flour to absorb all the fat.
- Return the pan to the heat and fry the mixture until brown, stirring continuously.
- Add the wine and gradually blend in 425 ml of water to make a thick sauce.
- Season to taste with salt, pepper and a pinch of thyme.
- Cover the pan with a lid and simmer over low heat for 1 hour.
- Add the grated lemon rind and sharpen with lemon juice.
- Meanwhile, cook the rigatoni in a large pan of salted water for 12 - 15 minutes.
- Drain thoroughly in a colander.
- Arrange the rigatoni round the edge of a serving dish and spoon the hare sauce into the centre.
- Sprinkle a little cheese over the sauce and serve the remainder in a separate bowl.
- Serve a tossed green salad with the pasta.