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With deep historical roots, this dish is an integral part of Verona culture. The meat is marinated and slow-cooked for hours with onions, carrots, and a generous amount of Valpolicella wine until incredibly tender. Usually served with soft polenta, it can be tasted at traditional osterias marked near the Harita section.
Ingredients
- 1 kg horse meat (cubed)
- 4 large onions
- 1 bottle of Valpolicella red wine
- 2 carrots and celery stalks
- Cloves, cinnamon, and bay leaves
- Olive oil, salt, and black pepper
Preparation
- Marinate the meat with wine, vegetables, and spices for at least 24 hours.
- Saute the onions in olive oil until very soft and caramelized.
- Add the meat to sear, then pour in the strained marinating wine.
- Simmer on low heat for about 3-4 hours until the meat is completely tender.
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