Pappardelle Al Sugo Di Lepre Recipes
PAPPARDELLE AL CINGHIALE
Pappardelle al Cinghiale is a tasty course, typical Sienese cooking. It's macaroni. It's pasta homemade in a wild boar sauce.
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix together the flour and eggs until a dough is formed. Knead the dough until it springs back when pushed with your finger, about 10 minutes. Cover and let rest for 30 minutes. Roll out the pasta with a pasta machine, or a rolling pin until it is 1/16-inch thick. Cut into 3/4-inch wide ribbons. Cook until al dente in boiling, salted water, about 2 to 3 minutes.
- Saute onions, rosemary, and celery in olive oil until soft and starting to color. Add tomatoes, wild boar, and grated nutmeg. Cook until the boar meat is cooked through and the mixture reduces to a sauce consistency, about 10 to 15 minutes.
- Drain the pasta and add to the sauce. Toss until the pasta is well coated.
PAPPARDELLE AL SUGO DI LEPRE
Categories Game
Number Of Ingredients 15
Steps:
- Prepare the marinade, cut the hare into pieces and marinate for 12 hours. Keep in a cool place. Prepare the sauce in a casserole with the olive oil and pancetta over a brisk flame, drain and add the hare from the marinade. Cook till brown on all sides, add the marinade, a pinch of nutmeg and continue to cook until the meat falls from the bone. Add beef broth if necessary while cooking. It can be stewed on the stove over a low fire or in the oven at 375ºF. When cooked, set aside and cool. Remove the meat from the bones. Sieve the cooking liquids. Put in a saucepan, add the hare and keep hot. Boil the pappardelle in plenty of boiling salted water. Toss with the hare sauce and serve with Parmigiano on the side. Note: Rabbit or any other type of fowl or venison can be used instead of hare. Hare can also be referred to as wild rabbit.
PAPPARDELLE WITH BEEF SUGO AND RICOTTA
Steps:
- To reconstitute the porcini, put the mushrooms in a bowl and pour hot water over them to cover, about 2 cups. Soak until the mushrooms soften, 30 minutes. Carefully lift the mushrooms out of the liquid with a fork, so as not to disturb the sediment settling at the bottom. Coarsely chop the mushrooms; you should have about 3/4 cup. Strain the porcini soaking water into a measuring cup through a coffee filter or a double layer of paper towels; you should have 1 1/2 cups.
- Put a large skillet over medium heat and coat with 2 tablespoons of the oil. When the oil is shimmering, add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes. Toss in half of the garlic, all of the thyme and rosemary, and season with salt and pepper. Add the chopped porcini, the tomatoes, and the short ribs. Stir everything together and cook for about 5 minutes. Pour in the wine and continue to cook until the liquid has evaporated, roughly 10 minutes. Pour in the broth and reserved porcini water. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. You should have about 6 cups of sauce.
- Bring a large pot of salted water to a boil over high heat. Add the pappardelle, give it a good stir, and cook until tender but still firm to the bite (al dente), 8 to 10 minutes.
- While the pasta is cooking, prepare the escarole. Put a skillet over medium heat and coat with the remaining 2 tablespoons oil. When the oil is shimmering, add the remaining garlic and stir until golden, only about 30 seconds. Add the escarole, stirring to coat with oil, and raise the heat to high. Cook, uncovered, stirring occasionally, until the escarole is wilted and most of its liquid has evaporated, 5 minutes. Season with salt and pepper. Add half of the sugo to the escarole and stir to combine. (Let the remaining sauce cool, then cover and refrigerate for up to 3 days or freeze for up to 1 month.)
- To serve, drain the pasta and put it back in the pot. Add the escarole and sauce, along with the butter and Parmesan, tossing to coat the pasta evenly. Divide among 4 plates. Top each with a spoonful of ricotta and shower with chopped parsley. Pass more grated cheese at the table.
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