PAPPARDELLE WITH HARE ( serve 4)

• ½ hare
• a onion
• a carrot
• a celery rib
• 3 juniper berry
• 2 cloves
• a garlic clove
• 2 leaves of laurel
• a glass of red wine
• 400 gr of peeled tomatoes
• salt, black pepper
• extra virgin olive oil

Wash the hare, chop it and put it in a pan with high flame for 3 minutes. Rinse it with abundant water. Mince the onion, carrot, celery and fry them slightly in a pan with oil. When the vegetables appear brown, add the minced garlic, the cloves and the mashed juniper berry. Add the hare and stir for a minute. Add the red wine and when it will be evaporated add the peeled tomatoes, laurel, salt, pepper and cook for an hour with low flame and covered pan.
When the hare will be ready take away the bones, chop it thinly and put it again in the pan with its souce.  

PAPPARDELLE

Ingredients ( serve 4)

• 3 eggs
• 200 gr of flour
• 100 gr of flour
• extra virgin olive oil
• salt

In a soup-tureen mix the flours and then put them on a table; in the middle put the eggs, oil and salt and knead vigorously. Let the mixture rest for 10 minutes, then stretch it and create stripes of 4 cm width. Cook the pappardelle in abundant salted water and flavour with the souce.