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The entire Tuscan passion for the pleasantly strong goùt chicken liver is found in the traditional stews , This recipe resumed the ancient Tuscan culinary traditions, with products exclusively from organic agriculture. The beef comes from small Tuscan farms, and where Toscana in Tavola was able to visually verify compliance with organic farming methods.
ORIGIN : Castellina Marittima (Tuscany)
Ingredients: Bovine meat* 32%, diced tomatoes*, chicken livers* 7%, pork* 6%, extravirgin olive oil*, onions*, carrots*, concentrated tomato, celery*, red wine*, salt, parsley*, pepper*, basil*. *Biologic agriculture
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.