Tapulone, a different "stew" – Italian Cuisine – Italian Cuisine

Tapulone, a different "stew" - Italian Cuisine


It is a recipe that originates from Lake Orta: based on donkey meat and accompanied by polenta, it is a perfect dish for these autumn days

The treadmill is a typical dish based on donkey meat, which was born in the province of Novara and, in particular, a Borgomanero, a town a few kilometers from that little gem that is the Lake Orta. It is a very rich second course, full of flavor, which is usually accompanied with some polenta. It is similar to one stew and the meat is cooked at least two hours in wine, which for this dish is usually a Nebbiolo, typical Piedmontese.

Origin of the treadmill

Legend has it that this dish originated after a group of pilgrims returning from sanctuary of San Giulio d’Orta, hungry and out of supplies, they decided to sacrifice a donkey following them. To mitigate the hardness of the animal's meat, these were finely chopped and cooked for a long time in wine. The company later settled permanently in the place of the meal, where a village was founded that formed the core of today's Borgomanero. Hence the habit of considering the donkey as a source of food, once it could no longer be used for transport.

Polenta, the right accompaniment

Like any self-respecting stew, even the tapulone goes very well with a rich dish of polenta. For this you can choose between classic version, made with corn flour, or the taragna, with a more rustic and more authentic flavor, prepared instead with buckwheat flour, typical of an area of ​​Lombardy, the Valtellina. Both are also perfect for those who have problems with gluten: neither corn nor buckwheat contains any.

The recipe of the tapulone

Ingredients for 4 people

800 g minced or chopped donkey pulp, 2 cloves of garlic, 1 sprig of rosemary, 2 bay leaves, half a liter of red wine, 50 grams of lard, a knob of butter, extra virgin olive oil, salt and pepper.

Method

Put the lard in a large pan with the oil, rosemary, bay leaf and two cloves of garlic. Brown everything gently. When the garlic is golden, remove it and add the meat and separate it with a fork and let it cook. Now add the wine, until the meat is completely covered. Cook over low heat for about an hour until the meat is dry enough. Season with salt and pepper and add a knob of butter. Before serving the tapulone, remove the rosemary and bay leaf and then bring it to the table along with a steaming polenta.

In the tutorial, some more tips for a perfect dish

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