Piccola di cavallo (Picula ‘d cavall)

Saute an onion and two chopped carrots with olive oil, butter and pistà to grass (which you obtained by chopping knife on a cutting board bacon, parsley, and a few cloves of garlic peeled), add 600 grams of horse meat chopped and let cook low heat for 10 minutes.

Elongated with two cups of broth (or vio white) in which you have melted ½ cup tomato sauce and simmer over low heat for about 20 minutes. Serve accompanied by polenta.