Horse Pastissada

In typical Veneto cookery, especially among the typical Veronese dishes, the "pastissada di cavallo" is a typical particularly tasty dish, love by Verona inhabitants for 1500 years. You will need the following ingredients to prepare the pastissada di cavallo:

Ingredients per 6 persons:

1000 gr of lean horse meat (topside or rump)
3 carrots
1 white celery
2 onions
a laurel leaf
nutmeg
cloves
salt
pepper
40 g of flour
50 gr of Veneto Dop extra virgin olive oil
1 dl of beef stock of meat extract
1 lt of Valpolicella DOC wine

Preparation:

Allow the meat covered with wine to macerate for over 24 hours (better for 2 days) in a large terracotta bowl. When ready to cook, put oil and butter in a casserole, and brown the celery, onions and carrots cut into pieces. Take the meat from the bowl and drain it, insert the cloves, sprinkle flour on it and put it into the casserole. After about one hour's cooking, add about half of the marinating wine, the laurel, and a little grated nutmeg. Continue cooking on a moderate flame for about three hours. While cooking add a few ladles of stock if necessary. When you have finished cooking, add salt to taste and freshly ground pepper. When cooked, the meat will be soft and friable. Remove the meat from the casserole and cut it delicately. Sift some of the vegetables, increasing sauce density with a little flour and a cube of butter. Consume until the required density is reached. Serve the pieces of meat, boiling hot, covering them with the sauce. Accompany with yellow polenta, better if browned, and a choice of wine from among Classic Valpolicella, Valpolicella Superiore Ripasso, and Amarone Valpolicella.

For more details about the recipes,

Verona Apartments, Farm Holidays, Bed and Breakfast, Relais, Residencies in Verona, Valpolicella, Lake Garda and more,

advise you to contact

San Ciriaco Relais Farm Holidays BandB in Verona Valpolicella.