Horse-meat braciole sauce: recipe with tomato passata
The recipe we would like to share with you is horse-meat braciole sauce, a traditional speciality from the Foggia area.
Tomato passata is widely used in Italian cooking for seasoning pasta dishes, main courses, and pizzas.
The cuisine of Apulia has a rich culinary tradition rooted in the ingredients provided by the land, and tomato has always been one of its most treasured staples — harvested during the summer and preserved for use throughout the winter months.
Tomato passata is appreciated for its simple and natural flavour, capable of enriching every dish with warmth and depth.
Ingredients and preparation
The recipe we have chosen to present is tomato sauce with horse-meat braciole, a dish typical of the Foggia area. The recipe is inspired by Nina Bellino – Dolci Passioni
Ingredients
- Extra virgin olive oil
- 1 onion
- Fresh basil
- 1.5 litres tomato pulp
- Water and salt, to taste
- 2 bay leaves
- 10 thin slices of horse meat for braciole
- Parsley
- Salt
- Grated pecorino cheese, to taste
- Minced garlic
- Chilli pepper (or black pepper)
Preparation
- Prepare the horse-meat braciole.
- Season the meat slices with salt, chilli pepper, parsley, minced garlic, and grated pecorino cheese.
- Roll up each slice to form the braciole and secure them with toothpicks.
- In a deep pot, sauté the chopped onion in extra virgin olive oil. Once golden, add the braciole and brown them for a few minutes.
- Then add the tomato passata, the two bay leaves, a few ladles of warm water, and adjust the seasoning with salt.
- Cover with a lid and cook over medium heat for approximately one hour, stirring occasionally.
- A few minutes before the end of cooking, add the fresh basil leaves.
