A dish that rhymes with Parma: vecchia di cavallo, in dialect vécia col pisst, is a rich and substantial dish. The intense flavors, the richness of the ingredients and the long cooking remind us of an ancient, traditional cuisine. The origins of the old are lost in the past: born as a recipe for the recovery of advanced equine meats, today it is prepared with ground horse meat based of the “caval pist”. It goes perfectly with intense and robust red wines.
Ingredients for 4 people:
300 grams of ground horse
2 potatoes
2 onions
2 peppers
3 fresh tomatoes
2 cloves of garlic
parsley
celery
Salt and Pepper To Taste.
butter
Preparation: finely chop a medium-sized onion, the two cloves of garlic, parsley and celery, adding salt and pepper to the mince. Cut the other onion, tomatoes and peppers into fairly thin slices. Pour the vegetables into a large pan in which a little butter has melted and add the chopped onion, garlic and parsley. Cook over medium heat, adding a little broth a little at a time, without letting the sauce dry too much. Then add the horse meat and, finally, the potatoes that have previously been cut into rather small pieces and fried in plenty of olive oil.
