Cavallo con peperoni, horse ragout with colorful peppers.
Carefully remove all the skin and sinews from the horse meat, cut it into large cubes and fry them in olive oil. When the meat has a nice color, season with salt and extinguish with red wine. Lower the temperature and continue to braise over a very low flame, allowing the wine to reduce leisurely.
In the meantime, melt the butter in a second saucepan, slice the onions and sauté them in the butter. Rinse the peppers, remove the seeds, cut them into irregular, not too small pieces (about the size of a matchbox). Add to onions and saute. Make a few min, mix in tomato puree, lightly wallow for half an hour. Add the meat cubes and cook for another half hour. Serve hot.
Our tip: use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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