Ingredients

• 600 g Ground horse pulp
• 350 g Tomato puree
• 70 g grated Pecorino cheese
• 70 g Breadcrumbs
• 20 pcs Capers desalted and chopped
• 1 pc Egg
• Parsley
• Milk
• Fresh chilli
• Garlic
• Flour
• Extra virgin olive oil
• salt
• pepper

Mix the horse meat with the pecorino cheese, the breadcrumbs, the egg, the capers and a sprig of chopped parsley. Add salt and pepper and add 30 g of milk.

Make meatballs of about 40 g each, lightly flour them and brown them in a pan with a little oil over a high heat for 3 ′.

Fry in a large saucepan a clove of garlic with a small fresh pepper, add the tomato puree and salt. Simmer for 5-6 ′, then add the meatballs and cook for another 5-6 ′.
Turn off and serve immediately, completing to taste with a chilli-flavored oil.

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