Pappardelle with hare sauce
Pappardelle with hare sauce is a rich and tasty first course, typical of Tuscany, a region where hare meat is particularly delicious. The recipe requires chopped celery, carrot and bacon and browned meat with the addition of red wine. Herbs like rosemary and a pinch of chili pepper add flavor to the tender meat that needs a long cooking. To prepare the sauce is needed a little tomato, a perfect dressing for a plate of pappardelle.
Bread gnocchi with boar sauce
Bread gnocchi with boar sauce was a popular first course during the Renaissance. It seems that even Lorenzo the Magnificent loved this recipe with game meat. The bread gnocchi are very simple to prepare and are based on stale bread with the addition of eggs and milk. The oldest recipe included the addition of ground almonds. The gnocchi, cooked in boiling water are then seasoned with a delicious wild boar sauce.
Maremma tortelli is a delicious fresh egg pasta, usually seasoned with a meat sauce or with butter and sage. The tortelli filling is prepared with spinach, sheep milk ricotta, eggs, nutmeg and parmesan. The size of Maremma tortelli is particularly generous.
Pici is a fresh pasta that looks like to thick spaghetti. The season is prepared with the Aglione, a variety of garlic typical of Tuscany, in particular the Aglione of Valdichiana is the most appreciated quality. The aglione has a delicate taste respect to the common garlic and in this recipe is used in abundance together with the tomato pulp to give life to a truly unique sauce.