Finalmente riesco a postare di nuovo, in questo periodo il tempo è stato un po’ tiranno e il blog ne ha patito un po’, ho comunque continuato a cucinare e fotografare (se vuoi qui si vedono le mie foto su flickr).
Finally I can post again, this time the weather was a bit 'tyrant and the blog has suffered a bit', I still continued to cook and photograph (if you want here you can see my photos on Flickr).
To start the week I wanted to make this simple and nice idea that I came prepared a bit 'below fillet of horse. I wanted to avoid doing so simply grilled and away, so I thought to prepare a hamburger, for the accuracy of prepared directly in the pot using a cup-mail (or coppapasta?).
To balance the taste a bit 'sweeter than horse meat, I added a bit' of chives (Allium schoenoprasum) and summer savory (Satureja hortensis L.) fresh.
The result was very tasty and given the particular nutritional characteristics of horse meat, I did also try the small Geneva that he liked very much.
So here's the recipe to prepare and cook this particular burger reassembled the plate, a different and unusual ideas that I intend to explore more.
Ingredients for two
Below 300 g fillet of horse
some stalks fresh chives
few sprigs fresh savory
extra virgin olive oils.
chopped horse meat, as you would prepare a taratata (who can tell me how you call this type of cut), move into a Boulle (but you write that?) then add a little 'of chopped chives and a bit 'of leaves of summer savory (conservatene few sprigs to decorate), seasoned with a little' oil and salt, let stand for several minutes.
heat a skillet on the stove and when it is beautiful calla pour the seasoned meat blasting for a few minutes, I recommend not overdo the cooking.
place at the center of the cup pasta dish of meat and fill them with the help of a spoon, then decorate with a few stalks of chives and a few sprigs of savory.
Bon appetit to all and all with this excellent and unique burgers horse.