Tasty smoked pan-roast


  • 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


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.