Hello all s
you I had already 'posted the recipe for sliced \u200b\u200bbeef, propose again to you today, but horse meat version.
I find that the horse meat, the cut is better at it 'more' soft and juicy than beef.
Obviously you have to like the taste of this meat.
Serves 4
a slice of horsemeat high about 4 cm from the cut piece of steak, get advice from your butcher should have a total weight of about 800-900 grams.
chopped sage and rosemary
Peppercorns Salt
200 grams of extra virgin olive oil
chopped arugula shaved Grana Padano or Parmigiano-Reggiano
Grill the steak on both sides (or you can 'use the plate) for 2 minutes on the side.
perform cross cuts of the meat to form in slices about an inch without disintegrating, ie 'you have to make cuts without reaching the bottom, the result will be' to have a piece of meat but with only so many cuts, I hope to be was clear in the description. Inside
cuts put the chopped sage and rosemary and peppercorns.
We transfer the slices in a baking dish and pour over a little 'extra virgin olive oil.
We put the pan in the oven already 'hot at 200 degrees for about 20 minutes, pulling out and spraying the meat with the sauce after 10 minutes.
The meat must 'be "roasted" on the outside and "pink" inside.
We get the meat after cooking and serve with chopped arugula and parmesan.
The wine brought by Vanni 's online wine cellars and the Doges' a Muller Thurgau Valle Isarco DOC sandman 2009 company Egger Ramer.
We also remember the initiative for this wine, until February 14 for every order you will be 'applied a 10% discount in gift and a bottle of wine to choose from as many as 6 etichette.Codice be included when ordering : aspassoincucina.
Enjoy
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