This is a make ahead recipe - you can make it in the morning and leave it in the fridge for dinner, or make it the day before for a dinner party the next day.......Sauted Horse Meat with Olives and Tomatoes
It is not a lie. In Italy they actually eat horse meat. For the first 10 or 11 months here I never touched the stuff. I remember that when I was a school aged child my brother or older sister or someone told me that Mortadella was horse meat. And I stopped eating it for like 20 years. At that time a panino of Mortadella was my lunch every single day, then I transfered to eating nutella sandwiches instead. For those who don't know ( but I think it is impossible not too) Nutella is a hazelnut based chocolate spread that is damn addictive and yummy.
Anyways my years of eating Mortadella were replaced with Nutella, and I contribute this to the rapid weight gain of the late 80s and early 90s I experienced and possibly also anemia and malnutrition from nutella consumption.
Whatever, then year's later someone told me that it was all false and that Mortadella was not horse meat at all and that it was a urban myth that Italians ate horse. Heh....like what are we barbarians, eating a beautiful strong animal like a horse.
Unheard of.
Ya well just more lies. I have a Horse Butcher. Macellaio di Cavallo, right across the street from my home.
The other day, Marco and I were in need of some protein and iron so he brought home two horse steaks. Horse, as I have realized, is a great alternative read meat. Very low in fat, very high in protein and it is great tasting.
Since I have no idea how to prepare horse meat, I invented the following recipe that turned out to be so damn yummy that we ate it a few days later wth thin veal fillets.
Ok take your meat, horse or veal or pork or whatever. In any type of cut without a bone.
Lets say you have enough meat for four people. It could be 4 cuts about one inch thick and 5 inches in diameter.
In a large bowl mix the meat with 2 tabelspoons of sweet sea salt, 150grams (including weight of olives AND their BRINE) of
Piccardo Savorè (brand) of olive riviera in salamoia alle erbe aromatiche (Riviera Genoa olives in brine with aromatic herbs). Lots of black pepper and 1/2 of a leak (porro) sliced very finely, plus a few pieces of hot pepper backed under oil finely chopped and a few swirls of extra vergin olive oil.
LEAVE IN THE BOWL A FEW HOURS WHEN YOU GO TO WORK OR OVER NIGHT IN THE FRIDGE. When you are ready to cook....aka meaning that all of the Italians have arrived and are at the table, seated and hungry and ready to eat. That is when you start to cook. I have ruined many a meal making too many things in advance of arrivals. They never arrive on time, expect guests one to two hours after they say they will arrive for dinner. And once they get there they do not like to eat right away. They take their sweet time, chatting about Berlusconi or tamburello playing or whatever.
I love italians :) Because I am always late here (I have learned I will never change) BUT they don't seem to notice :)
In a ban heat a 1 tablespoon of oil, take another 1/2 leak (porro) and start to fry it, plus one handfull of tomato pulp. Agro noccerino, peeled tomatoes packed in the can is the yummiest.
Heat for like 15 minutes on medium then remove the meat from the bowl shaking the olives away and set on a plate. Cook the olive with the tomatoes for another 15 minutes, stirring every now and then.
When you are ready for the meat toss it in cook on high until the color changes on one side, turn and then close the heat. The meat should be cooked on the outside and raw on the inside for its yummiest.
The end. Enjoy.
The first few times I made this recipe I made it with olives that still had the seed inside. This brand of olives is delicious and I don 't know if they make the same type seedless, but for ease of eating you may want to try seedless
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