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
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.