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Traditional hare stew
The wild hare is another typical inhabitant of our areas. That’s why its meat is widely used in the traditional recipes, generation after generation.
A very strong game taste is typical of hare-based dishes, so that, usually, due to its too strong taste, cooks like to wisely soften it with plain chocolate, which makes the tastying easier without eating awa, the typical main traits.
Hare stews and roasted meats are very much loved, but also the traditional hare ragout can’t be missin on the tuscan tables.
This tradition is being found in the Ragu’ di Lepre Toscana In Tavola ® which their cooks prepare with love and following the ancient recipes.
ORIGIN : Castellina Marittima (Tuscany)
Ingredients: Hare 32%, diced tomatoes, onions, pork, extravirgin olive oil, concentrated tomato, garlic, rosemary, sage, red wine, salt, chocolate (contains soy lecithin), pepper.
Net weight : 210 gr
Tasting tips: The pappardella is the kind of pasta you want to use for this hare ragout, even if its strong taste allow you to use basically any kind of pasta, remember to drain it "al dente" so that you can sauté this ragout in a pan along with the pasta and keep all the good flavours.
Pappardelle with hare ragaout marry well with red, strong textured wines.