Horse meat strips with rocket, grana and roast potatoes

Ingredients

For 1 serving

• Horse meat150 g
• Arugula50 g
• Grana Padano12 g
• Potatoes200 g
• Balsamic vinegar1 teaspoon
• Rosemary1 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, sulphites

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes, cut them into wedges about 2 cm thick, toss them in a roasting tin with half the oil, the rosemary and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
2. Meanwhile cut the horse meat into thin strips, about 1 cm, against the grain. Wash and dry the rocket and arrange it on the plate.
3. When the potatoes are almost ready, heat the remaining oil in a frying pan over the highest heat until just smoking and stir-fry the meat for 2 minutes, until no longer red outside but still pink inside.
4. Season with salt and pepper and add the balsamic vinegar, letting it reduce for a few seconds until it coats the meat.
5. Tip the hot strips and their juices over the rocket, finish with shavings of Grana Padano and serve with the potatoes.