AT A GLANCE
"Stracci is a rag-shaped pasta," explains Orr. "You can use the leftover pasta from making ravioli to make entrée-sized portions. Or just roll and roughly cut stracci from basic pasta dough (see basic pasta recipe)."
|01||Preheat oven to 160C. Heat half the olive oil in a casserole over medium-high heat and brown the hare in 2 batches (2-4 minutes each). Set aside. Add remaining oil to casserole, reduce heat to medium and caramelise the onion and garlic (5-7 minutes). Add spices and toast until fragrant (1 minute), then deglaze with wine, add thyme and thinly peeled rind, and cook until reduced by half (3-5 minutes). Add hare and 2 litres of water, cover with a lid or foil and braise in oven until meat is falling off the bone (3 hours). Remove hare from stock, cool slightly, pull meat into chunks and set aside (discard bones, skin and sinew).|
|02||Strain stock (discard solids) and reduce by half over medium-high heat to a concentrated sauce (40 minutes to 1 hour). Makes 500ml.|
|03||Add butter to reduced hare stock and whisk to emulsify. Add hare pieces and warm gently.|
|04||Cook stracci in a large saucepan of boiling salted water until al dente (2-4 minutes), drain and add to hare sauce with radicchio and parsley. Add grated rind to taste, toss with extra-virgin olive oil to taste, check seasoning and serve.|
Note Hare is something that you'll most likely need to order in advance from your butcher; rabbit or lamb shoulder work as well.
AN ELEGANT BUT EARTHY PINOT NOIR SUCH AS LUCY MARGAUX VINEYARDS VILLAGE OF TIERS, FROM ADELAIDE HILLS. , suggested by GIORGIO DE MARIA