ingredients

500gr flour, 4 eggs, 1 hare, half litre red wine, 1 onion, 1 celery stick, 3 pepper grains, thyme and laurel leaves, pancetta or bacon, carrot, olive oil, grated parmigiano reggiano, salt.

making it

Make a paste with the flour and eggs and 1 spoon of olive oil.

Roll and prepare the pasta in lasagne shaped pieces each around 1.5 cm.

This is the pappardelle.

Cut the hare in pieces and leave it to marinate under the red wine for a few hours along with the chopped onion, celery, pepper and herbs. In a casserole dish fry the pancetta with more oilve oil. Add the hare and flavour with salt.

Cook on a moderate heat remembering to bathe the meat with the juices.

Cook the pappardelle pasta in salty water and drain when 'al dente'.

Place in a large bowl sufficient to turn the pasta with the hare and sauce.

Sprinkle with the grated parmigiano reggiano cheese and serve.