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Sfilacci, a typical Venetian product with numerous nutrition properties, are increasingly appreciated in Italy and all overt the world.
These are thinly sliced threads of salt-cured and smoked horse meat with a dark red color and a slightly sweetish and intense taste.
Sfilacci, which are completely fat free and high in protein, are ideal for refined and elaborate preparations.
Sfilacci can be eaten raw as carpaccio or can be used as seasoning, to convey intense flavour to salads, pizza toppings and pasta sauce.
In order to enjoy their tenderness, they should be eaten rare or just lightly cooked.
Try it with rocket and or melted cheese too; it can also be an excellent seasoning for gnocchi and polenta.
Horse meat is a peculiar type of red meat: low in fat, high in vitamins and proteins and extremely rich in iron.
Sfilacci are a healthy and light alternative to other meat dishes: only 189 kcal per 100 gr.
BAKED PASTA WITH HORSE SFILACCI
Cook the macaroni in abundant salted water, stir often and drain them into a strainer a couple of minutes before the designated cooking time: they will finish cooking in the oven.
Shake out the excess water then put the pasta into a oven pan. Mix it with chopped scamorza cheese, horse sfilacci, béchamel and grated Parmiggiano Reggiano.
Cover with a thin layer of grated Parmiggiano Reggiano and place a few slices off butter on top of it. Bake at 200C / 400F for 20 minutes or until the surface turns to light brown and appears crispy.
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