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  • Pasta e Braciola di Cavallo
    Recipe contributed by Vincenzo Chierchia
    • 800 grams of tomatoes peeled
    • pepper
    • 6-7 pieces of garlic
    • horse meat
    • Several leaves of parsley
    • cotton thread
    • 50 grams grubbed parmigiano (or grana cheese)
    • 4 tablespoons of olive oil
    • 1 coffee spoon of salt
    • 1 onion
    • 1 pound of pasta (I prefer orecchiette)
    Get a mixer and mix the peeled tomatoes. Pour the sauce into a pot that's not too large. Add a coffee spoon of salt, the onion (whole, not sliced) and 4 tablespoons of olive oil. Let the sauce cook for approximately 45 min. at a medium temperature. Turn seldom. Beside get the tiny sliced horse meat. Mince garlic, parsley. Melt with cheese, salt to taste and pepper. Put all this on a side of the meat slices, and after roll over. You want to keep the braciola together by wrapping it a little bit with the cotton thread. Put the meat braciolas into the tomato sauce and let it cook for at least 1 hour. Control seldom if the meat is well cooked. Once ready, get a pot for the pasta. Boil water, cook pasta (exp. orecchiette). Put pasta into the pot with braciolas and let it cook together for a little while (1-2 minutes). Then serve with parmigiano on top to taste. Serves 4 people. Buon appetito.

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