| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Horse meat, Italian |
1 |
Recipe |
INGREDIENTS
| 2 |
lb |
Horse meat |
| 4 |
t |
Olive oil |
| 2 |
oz |
Butter |
| 1/2 |
lb |
Onions |
| 1 1/4 |
lb |
Pureed Tomatoes |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Pint of Red Wine |
INSTRUCTIONS
1997
Wine should be either Amarone, Bardolino, or Valpolicella Tenderize
the meat by pounding it with the dull side of a heavy knife, and cut
into cubes. Heat the oil and butter in a large pan, and brown the
chopped onions.Add the tomatoes and the meat. Salt and pepper to
taste, and cook for about half an hour. Pour in the wine, cover and
cook over low heat for atleast 3 hours. Serve with Polenta or Potato
Gnocchi. Note: Pastissada is better reheated the next day.
Compliments of: Kathleen's Recipe Swap Page
http://www.ilos.net/~answers/recipe Posted to MM-Recipes Digest V4
#181 by answers@ilos.net on Jul 13,
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