Tagliatelle al Ragù di Lepre, salvia e limone di Sorrento

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

- 240g tagliatelle
- 1 jar of hare ragù
- 5/6 sage leaves
- 1 untreated lemon

  • Cooking time

    20

  • Difficulty

    Easy

  • Cost

The ingredients, from the Pantry, that we recommend

  • Hare ragù

    Hare ragù

    Regular price
    €6,50
  • Bronze-drawn tagliatelle

    Bronze-drawn tagliatelle

    Regular price
    €3,20

Preparation

1. Cook the pasta in salted water
2. Meanwhile, pour the hare ragù into a small saucepan and thin it with a spoonful of the pasta cooking water. Heat it, being careful not to let it stick.
3. Wash and dry the sage and chop it finely with a knife.
4. Wash the lemon with hot water
5. Grate the lemon with a very fine grater
6. Add the grated peel and sage and mix everything well.
7. Drain the pasta when it is cooked
8. Return the pasta to the pan and add the ragù and half of the sage and lemon mixture.
9. Pour into plates and sprinkle with the remaining chopped mixture
10. You can decorate with a whole sage leaf

Suggestions

I. Sage and lemon emphasize the flavor of the game ragù without covering it up.
II. It's a good, tasty and very quick dish, also suitable for a summer evening.
III. When you grate the lemon, be careful not to damage the white part, but only the outermost yellow peel.

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