Pasta dishes are always a good idea!
Make the pasta from the wheat flour *), cut into squares and prepare. Chop the vegetables, fry them in olive oil. Coarsely dice the heart and meat of the rabbit, finely dice the beuschel.
Roast with the roasted vegetables for 6 minutes, add kitchen herbs, salt and pepper, extinguish with Chianti. Add peeled tomatoes and bay leaves to the pot.
Simmer gently for about 1 1/2 hours.
Add the finely chopped hare liver, pour the Chianti (1). Arrange the hare ragout in layers on the cooked pasta patties. Sprinkle with grated cheese.
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