11259454
Papardelle with chicken ragout and rare hare chops (Restaurant Da Caino, Head Chef Valeria Piccini)

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Contributor:	© StockFood / Lanneretonne, Anthony Portrait
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Wild boar roulade with fennel, orange jelly and olive sauce (Restaurant Da Caino, Head Chef Valeria Piccini)

Tables laid in Restaurant Da Caino (Head Chef Valeria Piccini), Tuscany, Maremma

Wild boar roulade with fennel, orange jelly and olive sauce on a table (Restaurant Da Caino, Head Chef Valeria Piccini)

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The recipe texts listed below are immediately available for this image. Additional recipe texts, nutritional information, recipe variations (e.g. vegan, gluten-free) or recipe texts in up to 30 other languages are available on request (delivery time 1-2 working days).

Hasenragout mit Nudeln

Price: starting at $22

Recipe no: 1099930

Language: German

Number of characters: 2615

Energy (per serving): up to 850 kcal

Preparation time: 190 min

Total time: 910 min

Difficulty: easy

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Keywords

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Image ID:	11259454
Caption:	Papardelle with chicken ragout and rare hare chops (Restaurant Da Caino, Head Chef Valeria Piccini)
License type:	Royalty-free
Contributor:	StockFood / Lanneretonne, Anthony
Image size:	3738 px x 4675 px

11259454 Papardelle with chicken ragout and rare hare chops (Restaurant Da Caino, Head Chef Valeria Piccini)