Horse Pulp With Sod

Preparation:

Preparation: In a tureen, prepare an infusion of water, stock cube dissolved in it, as well as pepper, salt, thyme and marjoram, all reduced to a pulp with a pestle. Mix it with a drop of oil. To cook the meat you can proceed in two distinct ways. First way. Keep the infusion ready in an oval deep dish. Pass the slices of pulp through this and then, immediately after, on the hot pie for a short cooking time (just a good searing). Second way. Put the slices of pulp on the hot sod, without passing them in the infusion, for a cooking time as desired by the diner. One minute before removing from the stone, pour the infusion over and under the slices, serving immediately. It is a traditional Chiavennasco way of cooking meat. Naturally, the infusion can also be used with other types of meat and, with the first method, especially with pork ribs. The blend, as the infusion is called in local jargon, can vary in its composition with the addition of other flavors that harmonize with those already contained, such as garlic, nutmeg, cinnamon, etc.