First, download the PDF image that I inserted in the introduction of the recipe, print it and cut it out, so you can use it to make your cookies. Prepare the shortcrust pastry: combine all the ingredients (flour, sugar, eggs, cold butter into chunks, lemon peel) in a bowl and work quickly, until you get a homogeneous dough, then wrap it with cling film and let it rest in the fridge for at least 1 hour.
Roll out the pastry on a lightly floured work surface into a thin sheet (5-6 mm).
Place the paper shapes on the pastry and cut out the contours with a knife with a smooth and sharp blade. Transfer the biscuits to the oven tray lined with parchment paper and bake for 15-20 minutes (it took me about 17) at 180 ° C, in a preheated convection oven, then let it cool.
When the biscuits are cold, prepare the icing: start whipping the egg white, then add the sugar and lemon and mix.
Decorate the biscuit with the icing, outlining its contours and details, and then covering the icing with the sprinkles of sugar, then let it solidify.
The San Martino horse is ready, you just have to eat it!
Slim, rich in iron (more than twice as much as beef), tasty and sweet. Horse meat is an ingredient that should not be underestimated, especially if you are looking for new flavors. And since it is present in the diet of sportsmen and growing boys, we can consider it in all respects a noble and precious food for our health. And although for some people buy horse meat from the butcher is a habit, many still say that they have never tasted it. Here then we come into play, with many good ideas and some guidelines to approach a first consumption.
But before focusing on the perfect recipes to learn about and enhance horse meat, let's review the basic rules to enjoy it to the fullest.
1 – Watch out for cooking
As we said before, we are dealing with a very lean meat that requires cooking that does not dry it. The ideal is therefore to opt for a typical consumption blood steak or even raw (it is very appreciated as a base for jokes, carpaccio and tartare). If you want to focus on longer cooking, on the other hand, it is preferable to rely on wet preparations such as stews and rolls with sauce.
2- Fillet inspiration
To understand how to treat horse meat, we can refer to cooking which is reserved for valuable and delicate parts such as beef fillet. The slice of horse meat in question will need to be two to three inches thick and put in the oven at 180 ° C for 5 minutes per side. We will then pass it in a pan with a knob of butter to finish cooking and give flavor, enriching to taste with sage leaves.
3- Lean, but not too much
Horsemeat is practically devoid of fatty parts, the same that usually melt in a pan avoiding burning. So if we love the scalped and greedy effect of certain preparations, a small amount of fat will have to be added. Yes in butter, to which to combine perhaps whole grains of pepper, but it is oil is also perfect with which we will continue to wet our meat during cooking, recovering it from the corners of the tilted pan.
Our recipes
And now … let's cook! In the gallery below you will find preparations such as morsels cooked in Barbera, meatballs, braised meats, ribs, stews, hamburgers and delicious pasta dishes. Well 22 recipes to try and try again without hesitation.
Read also
The best butcher shops (and the best butchers) in Italy
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