Tasty smoked pan-roast

INGREDIENTS:

• 150 g smoked horsemeat haunch
• 1/4 small Tropea onion
• 1 stalk of white celery
• 1 250 g can of borlotti beans
• extra virgin olive oil
• pepper
• salt

METHOD:

Cut the smoked meat into strips and put in a bowl, slice the onion as thinly as possible (preferably with a mandoline) and dice the celery.
Drain the beans and put everything into the bowl with the meat.
Add oil, salt and pepper (as if you were dressing a salad) and leave to rest for 2 hours, stirring occasionally to ensure the meat absorbs the dressing.
To serve, garnish with scarola or Verona radicchio leaves.