John Myers
Ingredients for 4 servings:
- 600 g horse meat, trimmed (alternatively beef)
- 2 onions, chopped
- 30 g clarified butter
- 2 tbsp olive oil
- 500 g tomatoes, pureed
- ½ liter red wine, strong
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 50 minutes
Carefully remove all skin and tendons from the horse meat. Cut into large cubes and set aside. Heat butter and oil in a casserole dish and sauté the onions until soft, without browning. Add the tomatoes to the onions and heat gently. Season with salt and pepper. Add the meat cubes. After 20 minutes, when the tomato sauce begins to reduce, add the red wine. Cover and simmer over a very low heat for three hours. This goes well with polenta. According to legend, the Gothic king Theodoric, after his victory over Odoacer, ordered the slaughter of all the enemy’s horses on the battlefield. The people of Verona suddenly found themselves faced with a huge amount of horse meat that had to be processed immediately. Thus, the pastissada was invented, which is still enjoyed today.
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