Fusilli, saffron, and SHREDDED HORSE MEAT
Ingredients
- Fusilli
- Saffron
- Arugula
- Parmesan shavings
- Extra virgin olive oil
- Salt to taste
Fantasy salad and HORSE SALAMI
Ingredients
- Cherry tomatoes
- Green olives
- Curly lettuce
- Basil leaves
- Extra virgin olive oil
- Balsamic vinegar
- Salt to taste
Salad, seeds, fresh cheese, and JULIENNE of Horse Bresaola
Ingredients
- Lamb's lettuce
- Fresh primo sale cheese
- Sunflower seeds
- Sesame seeds
- Extra virgin olive oil
- Apple cider vinegar
- Salt to taste
Fresh salad with SHREDDED CHICKEN
Ingredients
- Mixed salad
- Black olives
- Capers
- Cherry mozzarella balls
- Extra virgin olive oil
- Apple cider vinegar
- Salt to taste
Polenta, mushrooms, and STRAECA 2.19 of Horse Meat
Ingredients
- Yellow cornmeal
- Champignon mushrooms
- Marjoram
- Parsley
- Beef broth
- Extra virgin olive oil
- Salt to taste
Amarone risotto with SHREDDED CHICKEN
Ingredients
- 320 g Vialone Nano rice
- 350 ml Amarone della Valpolicella red wine
- 60 g Monte Veronese cheese, to grate
- 50 g Shallot
- 60 g Butter
- 1 l Beef broth
- Salt to taste
- Marjoram leaves
Farmer's salad with SHREDDED BEEF
Ingredients
- Celery stalks and leaves
- Fennel, sliced with a mandoline
- Striped sprouts
- Walnut halves
- Extra virgin olive oil
- Apple cider vinegar
- Salt to taste
Greek-style rolls with HORSE BRESAOLA
Ingredients
- Feta cheese
- Thyme
- Chives
- Extra virgin olive oil
- Lime juice
- Salt to taste
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Bresaola rolls with robiola and arugula on a bed of fennel and redcurrants
Ingredients
Ingredients (serves 4)
- 200 g sliced horse bresaola
- 150 g robiola cheese
- 50 g arugula
- A few sprigs of fresh parsley
- 1 fennel bulb
- 80 g fresh redcurrants
- Raspberry vinegar, to taste
Tagliolini in datterino tomato cream with burrata, horse bresaola and pistachio granules
Ingredients
Ingredients (serves 4)
- 350 g fresh egg tagliolini
- 200 g burrata
- 100 g horse bresaola, cut into strips
- 1 clove of garlic
- Pistachio granules
- EVO olive oil
Knife-cut bresaola, goat cheese cream, blackberries and lime reduction
Ingredients
Ingredients (serves 4)
- 160 g horse bresaola, thickly sliced ("al coltello")
- 120 g fresh goat cheese
- 80 g fresh blackberries
- Juice of 2 limes
- 20 g sugar
Carpaccio, pear and walnut millefeuille on mountain-cheese cream
Ingredients
Ingredients (serves 4)
- 200 g horse bresaola carpaccio
- 1 ripe pear
- 60 g walnut kernels
- 150 g mountain cheese ("formaggio di malga")
- 50 ml milk
- Honey, to taste
Taleggio-creamed gnocchetti with raw horse carpaccio
Ingredients
Ingredients (serves 4)
- 4 portions of potato gnocchetti (store-bought or homemade with potatoes and flour)
- 120 g taleggio cheese
- 100 g horse bresaola carpaccio
- Black pepper
Horse carpaccio, robiola cream with peaches and crispy capers
Ingredients
Ingredients (serves 4)
- 160 g Coppiello horse bresaola carpaccio
- 100 g robiola cheese
- A few arugula leaves
- 2 tbsp desalted Pantelleria capers
- EVO olive oil for frying
- Balsamic vinegar reduction
Wholemeal Fusilli with Coppiello Horse Sausage on Courgette and Basil Pesto
Ingredients
Servings: 4
- 350 g wholemeal fusilli
- 300 g Coppiello horse sausage, casing removed and crumbled
- 2 medium courgettes, raw
- 1 bunch of fresh basil (plus leaves for garnish)
- 30 g blanched almonds
- 40 g grated Parmigiano
- 1 garlic clove
- Extra virgin olive oil to taste
- 200 g cherry tomatoes, diced
- 1 garlic clove (for the osmosis)
- 1 fresh or dried chilli
- Salt and pepper to taste
- Pasta cooking water to taste
Pearl Barley Salad with Beef Shredded Meat, Fresh Goat's Cheese, Walnuts and Green Apple
Ingredients
Servings: 4 | Difficulty: Easy | Time: 30 min
- 180 g Coppiello beef shredded meat
- 200 g pearl barley
- 100 g fresh goat's cheese
- 1 Granny Smith green apple
- 30 g shelled walnuts
- Lamb's lettuce (mâche)
- Apple cider vinegar, extra virgin olive oil, acacia honey, salt
Crispy Polenta Crostini with White Bean Cream and Beef Shredded Meat
Ingredients
Servings: 4 | Difficulty: Easy | Time: 25 min
- 150 g Coppiello beef shredded meat
- 200 g pre-cooked polenta, sliced and fried/grilled
- 250 g boiled cannellini beans
- 1 garlic clove, rosemary
- Extra virgin olive oil, salt, pepper, smoked paprika
Calamarata Pasta with Bresaola, Mushrooms and Confit Tomatoes
Ingredients
Servings: 4
- 350 g calamarata pasta
- 150 g bresaola, cut into thin strips (julienne) — to be added raw at the end of cooking
- 300 g button mushrooms, sliced
- 300 g cherry tomatoes
- 2 garlic cloves
- Extra virgin olive oil to taste
- Fresh chopped parsley
- Salt and pepper to taste
- Fresh thyme (optional, for the confit)
- Sugar (a pinch, to balance the acidity of the tomatoes)
Bruschetta with Roasted Tomatoes, Horse Shredded Meat and Stracciatella
Ingredients
Servings: 4 | Difficulty: Easy | Time: 20 min
- 150 g Coppiello horse shredded meat
- 8 slices of Puglian bread
- 200 g oven-roasted datterino cherry tomatoes
- 150 g buffalo stracciatella
- Fresh basil
- Extra virgin olive oil, sea salt, oregano
Ricotta and Spinach Ravioli with Horse Shredded Meat Ragù, Greek Yogurt and Truffle Butter
Ingredients
Servings: 4 | Difficulty: Medium | Time: 35 min
- 200 g Coppiello horse shredded meat
- 320 g fresh maltagliati pasta
- 1 shallot
- 1 glass of dry white wine
- 200 ml whole Greek yogurt (can be substituted with fresh cream if preferred)
- Truffle butter to taste
- Parmigiano Reggiano shavings
- Extra virgin olive oil, salt, black pepper
