Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 800 g [1 lb 10 oz] horsemeat
- 80 g [3 oz] lardo (cured back fat of pork)cut into thin strips
- 50 g [1 3/4 oz] butter
- 1 bottle full-bodied red wine
- 5 sprigs parsley
- 3 tbsp plain white flour [all purpose flour]
- 2 carrots
- 2 stalks celery
- 2 onions
- 80 g [3 oz] marjoram
- thyme
- salt
- freshly ground black pepper
Directions
Poke holes in the meat with a sharp knife and insert the lardo strips.
Thinly slice the carrots, the celery and the onion, and place in a suitable pot or bowl, along with the herbs, and then add the meat.
Add the red wine and allow to marinate for 12 hours in a cool place.
Drain the meat, coat with flour and brown in a saucepan with 30 g [1 1/2 oz] butter over a high flame, then add the marinade and cook over a very low flame for 3 hours and 30 minutes, covered, turning occasionally.
Remove the meat from the saucepan and slice. Strain the cooking liquid and return to the saucepan.
Add a few slivers of butter, a little flour, and cook, stirring for 3 minutes.
Place the meat in a serving dish and pour the cooking liquid over it.
Serve with rather soft polenta.