Horse tartare, spinach and egg yolk 

In Italy, horse meat is considered a nourishing meat, usually given to the kids to its high content in iron and proteins ❤️🤩 Whether served as an appetizer or as a main course, horse tartare is a real treat for the eyes and the palate. There are countless variations: from marinating meat, to adding other ingredients such as capers, anchovies, sauces and other flavorings, such as balsamic vinegar or orange. One of the most common versions includes egg yolk, poured entirely into a small cavity created on the surface.

The horse tartare is an appetizer based on raw meat particular and tasty. Considered a noble meat rich in iron, horse meat is frequently recommended for those suffering from anemia, for the nutrition of athletes, but also for children during growth and for pregnant women. The raw meat tartare is also known as steak tartare or steak tartare and is generally flavored or decorated with parsley, onions, olives or capers. In some preparations, a dressing of mustard, Cognac or chopped anchovies is also added. Here is my recipe!

The basic ingredients of this raw meat preparation, particularly suitable for the summer, are very simple:

Horse pulp

Spinach

Salt

Pepper

Garlic (to taste)

The procedure to follow to make a horse tartare is really within everyone's reach and not too time-consuming: beat the meat with a knife until you get medium-small cubes, season everything with salt, pepper, finely chopped garlic (according to your tastes) and sprinkle with extra virgin olive oil. Mix everything and, after serving (if your personal recipe provides for it), add the egg on top and decorate with some flakes of parmesan or a mint leaf. To complete the culinary masterpiece, you can combine your tartare with a good glass of wine: I recommend a Cabernet or a Prosecco, two types of wines that will make the most of your tastes and give you a unique sensory experience. Food rich in iron, protein and Omega-3, horse meat is a real panacea for health: it is low in fat, easily digestible and also suitable for the diet of athletes and for a robust growth of children. Fundamental requirements for the realization of this dish are the freshness and quality of the raw material:  On the plate lay the spinach, at the bottom of the tartare and above the fried yolk that, as in the classic tartare, once opened with a fork, will mix with the meat.