Page 14 - The Bowler

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
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
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
14 | The Bowler | Issue One