PÌCULA AD CAVALL – STEWED HORSE MEAT WITH VEGETABLES
It is a ragu made of minced horse meat that accompanies the Polenta, this product surely is more ancient than beef’s ragu and has a stronger taste. It was once considered a poor dish, while nowadays it is considered a characteristic course that delights the palate of those who, at the table, look for more genuine flavours just like our grand parents did. The Pìcula has to be consumed when it is prepared, because if it is reheated, it loses its flavour.
Brown the onion and the garlic in the lard and put to simmer the meat. Pour the wine and simmer for about an hour. Add pepper, peeled tomatoes, carrot and flavourings and finish the cooking for about 30-40 minutes on a low heat. Add salt and pepper as you like. This dish goes well with the Polenta.
(Translated by Laura Fugazzi)