Salento-style horse stew in tomato with bread and friggitelli peppers

Ingredients

For 1 serving

• Horse meat150 g
• Canned peeled tomatoes200 g
• Onion40 g
• Bay leaves0.5 g
• Chili pepper0.5
• Italian frying peppers120 g
• Bread50 g
• Extra virgin olive oil10 g
• Red wine50 ml
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Cut the horse meat into cubes of about 2 cm and chop the onion.
2. Heat half the oil in a casserole (ideally earthenware) over medium-high heat and brown the meat with the onion and chilli for 8 minutes, until the meat is browned and the onion translucent; season with salt.
3. Deglaze with the red wine and let it bubble for 2 minutes over high heat, until the smell of alcohol has gone.
4. Add the crushed peeled tomatoes, the bay leaf and a glass of water, cover and cook over the lowest heat for 90 minutes, stirring now and then, until the meat is very tender and the sauce thick.
5. For the last 15 minutes, wash and dry the friggitelli peppers, leave them whole and sauté them in a frying pan with the remaining oil over medium heat for 8 minutes, turning, until soft and blistered in places; salt them.
6. Remove the bay leaf and serve the pignata with the peppers and the bread to mop up the sauce.