Pappardelle With Hare I

Ingredients

• 180 g hare fillets
• 50 g butter
• 40 g carnesecca (cured pork belly)
• 1/2 onion
• 1/2 carrot
• celery
• nutmeg
• parmesan
• 1 spoon flour
• 6 dl meat gravy
• egg pasta
• salt
• pepper

Instructions

1. Peel the membrane from the hare fillets and dice them small. Make and finely chop a battuto of carnesecca, onion, celery and carrot.
2. Cook the battuto and hare meat with a third of the butter, salt and pepper until browned.
3. Sprinkle with flour, then moisten and finish cooking with the meat gravy; finish with the rest of the butter and nutmeg.
4. Dress the drained pappardelle or strisce on the serving dish (not on the heat) with parmesan and the sauce. Leg meat may replace the fillets.