Pappardelle with a hare ragu sauce

The best time to savor furred game is during the cold months of autumn and winter. Their main characteristics are a feral aroma and pungent flavor and thus the wine and herbs used for marinating and cooking are essential for the final flavor. We believe it best to use the same wine we suggest for pairing: La Forra Gran Selezione Chianti Classico from Tenuta di Nozzole – Tenute Ambrogio and Giovanni Folonari.

Ingredients for 4 people: 

500g of hare meat without giblets, 250g peeled tomatoes, 100ml extra-virgin olive oil, 2 sprigs of rosemary, 2 sprigs of thyme, 1 onion, 1 carrot, 1 celery stick, 4 juniper berries, 4 laurel leaves, 10g fennel seed, peppercorns as needed, 1 glass red wine and salt.

Directions: 

Cut the hare meat into small pieces and marinate for a full day with the chopped herbs, juniper berries, fennel seed and fresh laurel leaves. After marinating remove the meat and brown it in olive oil together with the herbs from the marinade. Once the meat has browned add the liquid from the marinade, the tomatoes and salt and cover and cook at a low heat for around three hours.

Boil the pappardelle (wide noodles), drain and dress with the hare ragu.

Wine to pair: 

La Forra Chianti Classico Gran Selezione Docg Tenuta di Nozzole - Ambrogio e Giovanni Folonari 

La Forra is the complex result of a superb and noble wine from the selection of the best grapes from our oldest parcel in Nozzole estate. The average vines age is 35 years old. The aromas are complex with distinctive flavors of mature red fruits and spices. Rich and robust it is still very elegant with silky tannins and a very long finish.

Production area: made from grapes grown in the Nozzole estate vineyards, located in Greve in Chianti region, at an altitude of 350 meters a.s.l. Planting densities: 3000-5500 plants per hectare.

Grape varieties: Sangiovese 95% - Cabernet Sauvignon 5%.

Wine Making: alcoholic fermentation in stainless steel tanks at a controlled temperature of 28°C with maceration lasting approximately 15 days. Ageing in stainless steel tanks 8-10 months and 16-18 months in french oak 500 lt (132 gal). Bottle ageing minimum of 6 months.

Serving temperature: 16-18°C.

Food pairing: different kind of roast and other meat and aged cheeses.