Horse Chops

Preparation:

Preparation: Spread the slices of horse meat, one at a time, on the chopping board and season with a generous grind of pepper, a pinch of salt; arrange a few leaves of parsley on top and in the center of the slice, a few flakes of garlic and a few cubes of pecorino cheese. Roll up the slices, giving the shape of a roll and secure them with a toothpick. Heat the oil with the sliced onion in a pan with rather high edges; when it is wilted, add the meat and brown it well on all sides over medium heat. Pour in the red wine and let it evaporate. Add the tomato puree, cover and cook for about a couple of hours. When cooked, remove the skewers from the rolls and serve with the sauce. As an accompaniment, serve a green salad with rocket, or with vegetables in oil (cauliflower, peppers, spring onions, etc.). The sauce is also excellent for dressing orecchiette; in this case, leave two thirds of the sauce aside in the pan, cook the orecchiette and sauté them in a pan with a few tablespoons of oil and a clove of garlic. After a minute remove the garlic and add the meat sauce. Season a little more and serve sprinkled with grated pecorino cheese. Then serve the horse rolls as a second course. Recommended wine: Primitivo Rosso di Putignano or Rosso del Salento. The Rosso di Cerignola is also excellent.