Tapulone from Borgomanero with polenta
Tapulone from Borgomanero is one of the signature dishes of the Novara area: minced donkey meat, lard, garlic, rosemary and bay leaves slowly cooked in red wine and served with polenta.
Ingredients
For 4 personeFor the tapulone
To finish
To serve
Before you start
Method
Prepare the chopped lard
Chop the lard on a chopping board until finely minced.
Sauté the herbs
Place the lard, oil, lightly crushed garlic, bay leaves and rosemary in a saucepan and sauté gently.
Remove the garlic when golden.
Cook the meat
Add the donkey meat, salt and pepper, and cook, separating it with a fork, until it loses its initial moisture.
Add the wine
Pour in enough red wine to cover the meat, bring to the boil and lower the heat.
Cook slowly
Continue cooking over a low heat until the meat is tender and fairly dry.
Finish and serve
Adjust the seasoning with salt and pepper, stir in a knob of butter, remove the bay leaves and rosemary, and serve hot with steaming polenta.
Good to know
Tips
The meat should remain tender but not soupy. Prünent can replace the red wine specified in the recipe as a choice consistent with the site's regional project.
Variations
ATL Novara notes that donkey meat is sometimes replaced with beef today. The traditional recipe published by ATL uses donkey meat.
Storage
Store in the refrigerator for up to 2 days. Tapulone can be reheated slowly with a little wine or water.
Behind this recipe
ATL Novara links tapulone to the history of Borgomanero and the tradition of equine meat in the Novara area. The modern recipe retains minced meat, lard, herbs and long cooking in red wine.
