Spezzatino di Cavallo (Horse Stew)
Category: Main Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Horse meat | 2 kg |
| Tomato pulp | 800 g |
| White onions | 1 |
| Fresh chili pepper | 1 |
| Extra virgin olive oil | 70 g |
| White wine | 100 g |
| Black peppercorns | To taste |
| Fine salt | To taste |
| Water | 100 g |
Instructions
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Begin by preparing the ingredients. Peel the onion and slice it into thin rings. Next, take the fresh chili pepper, remove the seeds with a knife, and slice it into fine rings.
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Place a cast-iron pan on the stove and pour in the extra virgin olive oil. Heat the oil over medium heat and add the sliced onion. Sauté the onion for 5-6 minutes until it becomes translucent and slightly caramelized.
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Cut the horse meat into large chunks and add it to the pan with the onions. Stir to ensure the meat is well coated in the oil and onion mixture.
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Add the chili pepper and stir to combine. Then, pour in the white wine, allowing it to deglaze the pan and infuse the meat with flavor. Let it simmer for a minute to let the alcohol evaporate.
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In a separate bowl, lightly crush the tomato pulp with a fork to release its juices. Pour the tomato pulp into the pan with the meat. Add 100g of water (you can rinse the bowl with a bit more water to capture any remaining tomato pulp and add it to the pan).
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Stir the mixture well, season with black peppercorns and salt to taste. Once everything is combined, reduce the heat to low, cover the pan, and let it simmer gently for about 3 hours. Stir occasionally to ensure even cooking and to prevent sticking.
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After 3 hours of slow cooking, check the tenderness of the meat. Once the meat is fork-tender and the sauce has thickened, turn off the heat. Let it rest for a few minutes before serving.
This traditional Italian horse stew is best enjoyed with crusty bread or accompanied by roasted vegetables for a hearty meal. The rich flavors from the slow cooking process will melt in your mouth, making it a comforting dish perfect for any special occasion.
