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This typical recipe from Verona is very old.
The history tells that the first “pastisada” was made in the year 489.
The 30 september of 489 d.C. , near Verona, there was a big fight
between the first german King of Italy, Odoacre, also known as Odovacar,
was a Germanic general and the first non-Roman ruler of Italy after 476,
and Teodorico, king of Ductch.
At the end of this very bloodthirsty fight a lot of death horse remain
on the ground.
The people thought to use this meat and, so, after cut the poors horses
in a lot of piece, put them to marinate with wine, vegetable and some
spices.
The next cooking bring to discovery that fantastic dish, and that recipe
arrived from mouth to mouth until ours days..
Ingredients for 6p:
1000 gr of horse’s meat
3 carrots, 2 onions, 1 white celery
1 bay leaf, nutmeg, cloves, salt, pepper
40 gr of flour, 50 gr of extravirgen oil
1 dl of beef tea
1 lt of Valpolicella Doc
Preparation:
In a big terrine put to marinate the meat with the wine for 24 hours.
It is better if you left the meat for 2 days..
The day of cooking put oil in a saucepan with low flame and left
brown celery, onions and carrots cutted in little piece.
Take the meat from teerine, drip it, put cloves inside the meat, cover
with flour and put inside the saucepan.
After 1 hours of cooking add more or less half of the wine that you use
for marinate the horse, laurel and a little bit of nutneg..
Continuare la cottura a fuoco moderato per circa tre ore:
Durante la cottura aggiungere alla bisogna, qualche mestolo di
brodo.
Al termine della cottura aggiungere sale qb, e pepe macinato al
momento.
Al termine della cottura, la carne sarà morbida, friabile.
Togliere la carne dalla casseruola e affettare delicatamente.
Passare parte delle verdure al setaccio, aumentando la densità del sugo,
con un pò di farina e una noce di burro. Consumare fino alla densità
desiderata.
Servire le fette di carne, bollenti, ricoprendole
col sugo
Accompagnare con polenta gialla meglio
se abbrustolita, e vino
Valpolicella Classico
,Valpolicella
Superiore Ripasso,
Amarone Valpolicella
Variante:
La carne invece di essere un blocco che alla fine viene affettato,
può essere all'inizio tagliata a pezzi (un pò come lo spezzatino),
ovviamente non ci sarà niente da affettare a fine cottura, rimane
invariato il procedimento della ricetta.
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