Second courses
MEAT PORK ROAST
Ingredients:
- Neck of pork
- Salt
- Ground pepper
- Rosemary
- Spices
- 1 glass white dry wine
Rub salt, pepper and spices evenly over all sides of the meat. Lay branches of rosemary and secure with kitchen twine. Place the meat in a roasting pan. Brown it on a high flame without any seasoning.
Pour in the glass of white dry wine. Once browned place the pan in the oven at 356 degrees F for at about an hour. If the raw meat weights more than 2 pounds, you’ll have to bake it for one hour and a half.
PICCOLA DI CAVALLO (Minced horsemeat)
(4 servings)
Ingredients:
- 1.3 pounds horsemeat
- 1 onion
- 2 carrots
- oil
- butter
- pistà ad gras (bacon-fat mixed with garlic and parsley)
- broth
- tomato sauce
Directions:
Mince the horsemeat. Fry lightly oil, butter, bacon-fat together with chopped onion and carrots.
Brown the onion. Combine with minced horsemeat and cook on a low flame for at about 10 minutes. Pour in 2 glasses of broth together with half glass of tomato sauce. Cook for other 15 minutes.
‘Piccola di cavallo’ is usually served together with ‘polenta’.
Seasonal recipe: ‘Rusticana ad Cavall’. Follow the same directions to make ‘piccola di cavallo’. Just add to onion and carrots also 2 peppers chopped into small pieces.
POLENTA CONSA (thick corn porridge)
(4 servings)
Ingredients:
- 1.4 pound corn flour
- oil
- butter
- 1 onion
- 1 clove of garlic
- 1 pound tomato sauce
- salt
- ground pepper
- water
- grated Parmesan cheese
Sauce: Fry lightly oil, butter, chopped onion and a clove of garlic. Pour in tomato sauce, salt, pepper. ‘Polenta’: Bring 4 pints of water to a boil and pour in the corn flour. Keep stirring until the porridge becomes thick and smooth. Allow the porridge to cool. Cut the porridge into slices and put them in a slightly buttered pan. Cover with sauce and grated Parmesan. Make several layers, alternating porridge, sauce and cheese. Cook in the oven for 15 minutes and serve.
You can also put the slices in a plate (without cooking them in the oven) and serve them topped with tomato sauce and Parmesan. Excellent with ‘piccola di cavallo’.