Tapulone

Original Recip of “Antica Cunsurtarija dal Tapulon di Borgomanero”

Ingredients for 4 servings

• 1 Kg. Of coarly minced donkey pulp
• 2 garlic clubs
• 1 rosemary twist
• 2 laurel leaves
• ½ liter of red wine (possibly Boca)
• 50 grams of lard
• 1 nut of butter
• 2 spoons of olive oil
• Salt and pepe

Preparation

On the cutting board I beat the lard with a heavy knife.

In a saucepan I put the lard, the oil, the slightly crushed garlic with your hands, bay leaf and  rosemary and let them brown gently.

Once golden, I remove the garlic.

I add the donkey meat with salt and pepper and cook it, separating it with the tines of a fork, until it dries.

I now add the red wine to cover the meat.

When the wine boils, I turn down the heat.

I simmer for about 45/60 minutes, until the meat is dry enough.

Season with salt and pepper and refresh with a knob of butter.

After removing the aromas, bay leaf and rosemary, I serve the hot tapulone.