Horse chops
Instructions
Lay the slices of horse meat, one at a time, on the cutting board and sprinkle with a generous ground pepper, a pinch of salt; settle on a few leaves of parsley and at the center of the slice, some covers and some garlic cheese cube.
Roll up the slices, giving the form of roulade and fermatele with a stick.
Then heat in a skillet rather high, edged the oil with the sliced onion; When it is dried, add the meat and Brown it well on all sides over medium heat.
Bathed with red wine and let it evaporate.
Add the tomato paste, coperchiate and cook for a couple of hours.
When cooked, remove the toothpicks from the spring rolls and serve accompanied with the sauce.
For accompaniment, serve a green salad with Arugula, or pickled vegetables (cauliflower, peppers, onions, etc.
).
The sauce is also excellent for seasoning the orecchiette.
in this case, leave aside in pan, two-thirds of the sauce, Cook the orecchiette and saltatele in a pan with a few tablespoons of olive oil and a clove of garlic.
After a minute, remove garlic and add the meat sauce.
Add a little more cheese and sprinkling grated pecorino cheese.
Served then the horse rolls as the second.
Recommended wine: Rosso di Putignano Primitive or red of Salento.
Excellent also the Rosso di Cerignola.
Ingredients and dosing for 6 persons
- 800 g of horse flesh not thin slices
- 300 g of tomato paste
- 1 glass of olive oil extra virgin
- 1 glass red wine
- 3 slices cheese
- 1 purple onion
- Garlic
- Parsley
- Laurel
- Salt
- Pepper