Page 39 - Inspire Collection 2023

Pappardelle with hare, red wine & cacao regù
GIORGIO LOCATELLI
SERVES 4
1 hare, cut into 12 pieces
MARINADE
1 bottle Chianti or other full-bodied red wine
1 carrot, roughly chopped
1 onion, roughly chopped
1 celery stalk, roughly chopped
1 tsp black peppercorns, lightly crushed 1 tsp juniper berries, lightly crushed
Ask your butcher to cut the hare for you, following the joints and taking care not to smash the bones, in case they splinter.
Put the hare into a bowl. Mix together all the ingredients for the marinade and pour over the meat. Leave in the fridge for 24 hours. When you are ready to cook, remove the hare from the marinade and keep the meat to one side.
Bring the marinade to the boil in a pan, then take off the heat and pass through a fine sieve into a bowl.
Have the flour ready in a shallow bowl.
2 sprigs fresh rosemary 1 bay leaf
1 garlic clove
FOR THE RAGÙ
50g plain flour
sea salt and freshly black pepper 2 tbsps olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
Pat the pieces of hare dry and season them, then dust in the flour. Heat the olive oil
in a large pan, add the hare and colour on all sides, taking care not to burn the flour, then lift out and keep to one side. Put the chopped vegetables and juniper berry paste into the pan and cook gently until soft.
Pour in the Chianti and allow to bubble up to evaporate the alcohol, reduce the liquid by half. Put the hare back in the pan and add the reserved marinade and enough chicken stock to cover. Add the bay leaf and rosemary. Bring to the boil, then turn down the heat, stir in half the cacao and simmer
4 juniper berries, crushed to a paste
1 bottle Chianti or other full-bodied red wine
1 litre good chicken stock
1 bay leaf
1 sprig fresh rosemary
10g 90–100% cacao, grated 600–800g fresh pappardelle a little butter
for two hours. Take out the hare and strip the meat from the bones. Keep to one side. Reduce the cooking liquid to a sauce consistency, then return the hare meat to the pan.
Cook the pappardelle in boiling salted water for three to four minutes (if using dried pasta check the timing on the packet). Drain, reserving the cooking water, and toss through the hare ragù, adding a touch of butter if you like, plus a little of the water
to loosen.
Finish with the rest of the grated cacao.
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