Great piece! Did you try cavallo pestato? In Modena I was told that a REAL steak tartar was pestled--and not ground--horse meat because, after all, the Tatars didn't ride steers. It was excellent!
Thank you.! Maybe one day I 'll be able to get back into the horse-eating saddle. I was sorely tempted that night by an aged bistecca di cavallo tomahawk, but we'd already polished off a ridiculously big meal and before that a metre-length of antipasti. The trip just about did me in.
I recall coming across horse meat ( and some of those parts) in a market in Venice . I also recall then wondering about the origin of the cryptically described’roast ‘ we had ordered the night before at dinner.
My first meal in France included sheep's brains and cauliflower, deep fried so that I could rarely tell them apart. But then, you think about any two things long enough and you're bound to mix them up. That's been my experience.
Great piece! Did you try cavallo pestato? In Modena I was told that a REAL steak tartar was pestled--and not ground--horse meat because, after all, the Tatars didn't ride steers. It was excellent!
Thank you.! Maybe one day I 'll be able to get back into the horse-eating saddle. I was sorely tempted that night by an aged bistecca di cavallo tomahawk, but we'd already polished off a ridiculously big meal and before that a metre-length of antipasti. The trip just about did me in.
I recall coming across horse meat ( and some of those parts) in a market in Venice . I also recall then wondering about the origin of the cryptically described’roast ‘ we had ordered the night before at dinner.
Venetians very big on horse - they put it on pizza!
My first meal in France included sheep's brains and cauliflower, deep fried so that I could rarely tell them apart. But then, you think about any two things long enough and you're bound to mix them up. That's been my experience.
I guess I won't be bringing you any unusual Portuguese delicacies. Half the time I don't know what I'm eating and, I'm sure, much better off for it!