Horse Fillet with Lemon Zest

Italy is celebrated for its diverse and opulent culinary heritage, where each region proudly presents its unique specialties and gastronomic delights. Horse meat occupies a distinctive niche among the plethora of culinary treasures adorning Italian tables, entrenched firmly in historical and traditional roots. From the northern territories of Lombardy and Veneto to the sun-soaked southern isles of Sicily and Sardinia, horse meat has maintained an esteemed status in Italian cuisine for centuries.

This simple fillet of horse meat is lean and protein-rich, and enhanced with the flavor of lemon zest.

Course Main Course, meat

Cuisine Italian

Keyword horse meat

Prep Time 5

Cook Time 10

Total Time 15

Servings

Ingredients

800 grams 28 ounces of horse filet, sliced into 4 pieces
4 lemons
1 cup of white wine
40 grams 3 tablespoons of butter
2 tbsp parsley
salt
black pepper
3 tbsp extra virgin olive oil

Instructions

Finely chop the parsley and mix it with the grated lemon zest.
In a pan, heat a tablespoon of olive oil with the butter.
Add the horse meat fillets and cook them for two minutes on each side.
Season with salt, pepper, and deglaze with the white wine.
Finish cooking for about five minutes.
Sprinkle the meat with the parsley and lemon zest mixture and let it flavor for a minute.
Serve the fillets with their cooking juices, and a sprinkling of minced fresh parsley.

Nutrition

Serving: 4g