14 Sep 07
Originally posted by Ice ColdPastissada
I'm so hungry, I could eat a horse.
Another traditional Italian recipe from the Verona area.
2 pounds horse meat
2 ounces lard or porkback fat
2-3 carrots, cut into slivers
2 sticks celery, diced
1 large onion, diced
4 cloves
a dozen coriander seeds
1 bay leaf
1 clove garlic
1 bottle Italian red wine
flour, enough to brown the meat with
1/4 cup olive oil
salt & pepper to taste
1 Tbsp. butter kneaded into enough flour to make a small ball
paprika to taste
Slather the meat with the lard and slivers of carrots. Dice the other vegetables and put them, with the meat and spices (except the paprika) in a bowl. Pour the wine over everything, then cover and marinate in the refrigerator for three days, turning the meat occasionally.
Pat the meat dry with paper towel (keep the vegetables and the marinade), flour it, and brown it in the oil over a brisk flame. Add the vegetables. When they’ve cooked for a few minutes, pour the marinade over the meat. Reduce the heat to a simmer and cook for about three hours. Once the meat is done, remove it to a platter saving the sauce that has been formed with the marinade.
Return the sauce to the fire, thicken it with the butter-flour ball, and season it to taste with paprika. Pour the sauce over the meat, and serve with a good traditional side dish.
14 Sep 07
As a lover of horse meat let me say, it makes great sandwiches. Used to eat roast beef sandwiches but changed to roast horse meat can't find anything that compares.
The thing I find most attractive about it; finish your lunch, make sure you apply a clean bandage to the excised area and ride off into the sunset, build a fire for the night, remove the bandage, cut a nice slice of meat, reapply bandage and enjoy.
14 Sep 07
Originally posted by MimorSimiliar to that found in Tartarstan.... Love horse meat myself.....even tried it Sushi style... raw and it was tasty
Pastissada
Another traditional Italian recipe from the Verona area.
2 pounds horse meat
2 ounces lard or porkback fat
2-3 carrots, cut into slivers
2 sticks celery, diced
1 large onion, diced
4 cloves
a dozen coriander seeds
1 bay leaf
1 clove garlic
1 bottle Italian red wine
flour, enough to brown the meat with
1/4 cup olive oil
salt & peppe ...[text shortened]... o taste with paprika. Pour the sauce over the meat, and serve with a good traditional side dish.
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