Events, food, experiences for an unforgettable trip to Italy

Pappardella with Hare Sauce Festival – Staffoli

The weekends from July 9th to 25th 2021 in Staffoli a tasty festival

Pappardella with Hare sauce Festival - Tuscany - Italy
09 Jul 2021 - 25 Jul 2021 Tuscany -Staffoli (Pisa)  Fairs/Food and Flea markets | Food/Wine

The 38th edition of the Pappardella with Hare Sauce Festival takes place in Staffoli, a hamlet in the municipality of Santa Croce sull’Arno, in the province of Pisa, every Friday, Saturday and Sunday from July 9th to 25th 2021 at the AVIS Center in Via Ugo Foscolo.

The stands are open from 7.30 pm.
Reservations are required by calling +39 336.8970391.

Pappardella with Hare sauce is obviously the main protagonist of the festival and the atmosphere is very friendly and authentic, like the hare sauce.

The dish is part of the peasant cuisine and in Tuscany it is a main course always very well appreciated by everyone.

 

RECIPE
Here’s how to cook pappardelle with hare sauce

For 6 people:
– 1 medium-sized hare already cleaned and gutted (about 1 kg)
– 500 grams of pappardelle (dry egg pasta)
– 1/2 liter of red wine
– 4 tablespoons of extra virgin olive oil
– 1 onion
– 2 cloves of garlic
– 1 carrot
– 1 stalk of celery
– 2 bay leaves
– 2 sage leaves
– a few juniper berries
– 750 ml of tomato sauce
– grated pecorino
– salt and pepper

The preparation
1 – Divide the hare into regular pieces and, after having rinsed and dried them, put them in a bowl and cover with red wine
2 – Marinate the hare to eliminate the strong smell by adding the vegetables cut into small pieces (including bay leaves, sage and juniper). Leave the hare to marinate for at least a couple of hours (more is better)
3 – Remove the meat from the marinade, strain the wine and keep it aside.
4 – Brown the marinating vegetables in a pan (preferably earthenware) with oil.
After a while, add the hare and brown it well before adding the marinating wine a little at a time.
5 – Cook over low heat until all the wine is consumed.
6 – Add the tomato puree and let it cook for about 1 hour and a half, again on a very low flame. If the sauce gets too dry, add a few ladles of hot water or broth a little at a time.
7 – Adjust salt and pepper.
8 – After cooking, remove the pieces of hare from the sauce, remove the bones and mix everything. The hare sauce is ready to season pappardelle! even if tradition would like it to be consumed the next day.
9 – When serving, sprinkle it with grated pecorino.

Photos from the Facebook page of the event