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Prep time:


Cooking time:

3h 15’



Wine pairing:

Panizzi Folgóre San Gimignano Rosso DOC

Horsemeat “pastissada”

Beat the meat before cutting it into small pieces. Brown the onion in the oil and add the tomato pulp. Salt, pepper and add the meat to cook for 15 minutes over medium heat.

Add the wine, cover with a lid and cook over low heat for 3 hours, checking occasionally (if it dries too much, add a little water). The pastisssada de caval goes wonderfully with polenta.


Ingredients (for 4 people): 600 g of horse meat, 300 ml of tomato pulp, 350 ml of red wine, 2 small onions, extra virgin olive oil, salt, pepper.