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Horse Meat Casserole
Pordenone (Friuli-Venezia Giulia) — Mother recipe · en it
A classic of Friulian cuisine, horse meat casserole is a delicious and warming dish.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 500 g of horse meat
- 200 g of pancetta
- 1 onion
- 2 carrots
- 2 cucumbers
- 2 garlic cloves
- 200 ml of white wine
- 500 ml of beef broth
- 200 g of beans
- 100 g of lentils
- 100 g of polenta
- salt and pepper to taste
Method
- In a casserole, fry the pancetta over medium heat.
- Add the garlic and chopped vegetables, sauté for a few minutes.
- Add the horse meat cut into pieces, cook for 15-20 minutes.
- Pour in the white wine and let it evaporate.
- Add the beef broth, beans, and lentils, cook for 20-25 minutes.
- Pour the preparation into a baking dish, add the polenta and gently mix.
- Bake at 180°C for 15-20 minutes, until the surface is golden.
- Serving: serve hot with a side of tomato salad.
The story
Horse meat casserole is a culinary tradition dating back to World War I, when horse breeding was widespread in Friuli. The recipe became popular due to its simplicity and exquisite taste.
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