@8rto9:

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Friday 13 December 2024 01:55:57 GMT

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Comments

سهم :

طلال سلامه صوته حنووووووووون

2024-12-13 21:06:17

116

𝓗 :

طفو الاغانيييييي

2024-12-13 22:37:28

0

الله يفرجها :

لاحول ولاقوة إلا باللّه العلي العظيم رضيت باللّه ربا و بالأسلام دينا و بسيدنا محمد صل اللّه عليه وسلم نبياً ورسولاً اللهم صل وسلم وبارك على سيدنا محمد وعلى آله وصحبه أجمعين

2024-12-25 23:44:26

4

asma. :

صوت طلال مربوط بأيام الجامعة كنت اسمع له بالظهر بالباص و مستمتعه😞

2024-12-15 18:33:29

6

✯ :

وجهنييييييي لووو مرههههه بسببببببب 😢💔!

2024-12-19 21:03:48

0

رِيما :

طلال😔

2024-12-18 23:08:53

0

✰ :

قولي أنا شسويت فيك؟

2024-12-27 21:05:26

0

Rs :

والله هي مو بس أتعبتني وهي خلتني ميته وانا باقي في الدنيا آخ ياقلبي

2024-12-15 10:04:09

2

2 :

ليه ليه

2024-12-13 22:10:31

0

AM :

اتعبتني

2024-12-30 22:18:52

0

فـرح :

وواااجهني لو مره بسبب

2025-03-09 15:34:39

0

unknown :

شعور الليلة هذي الأغنية

2024-12-16 00:01:34

0

Aimi :

اخ يا فالح

2024-12-13 21:06:58

3

رامّ :

ياويلي الأغنية 😔

2024-12-15 20:02:01

0

عطيتك لايك تعال انستا ضروري!! :

اوك

2024-12-13 21:50:42

3

🦂. :

الله😩

2024-12-13 21:27:47

5

c :

هذا فين😢

2024-12-15 11:48:18

0

L :

اتعبتني😔

2024-12-15 22:17:54

1

ipresenceofabsence :

توقعت محد يسمعها غيري من سنوات😢

2024-12-13 23:48:17

6

‘ :

اخ

2024-12-21 03:48:35

0

🪷 :

ليييه!!😢

2024-12-13 20:00:37

4

دانه🐚 :

ليهههههه!!!!!؟؟؟؟؟

2024-12-13 20:17:19

1

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#20 of Italian Forgotten Classics: Pastissada de Caval (Verona) In Verona, a dish was born from necessity, not celebration. After a bloody battle in the 5th century, fallen horses became survival food. Locals marinated the tough meat in wine, added spices, and cooked it slow — until hardship turned into something deeply satisfying. Ingredients (Serves 4–5): • 1 kg (2.2 lbs) horse meat (thigh or rump), cut into chunks • 3–4 large onions, thinly sliced • 2–3 carrots, sliced • 1–2 celery stalks, sliced • 500 ml (2 cups) Valpolicella red wine (or other dry red) • 300–500 ml (1¼–2 cups) tomato passata • 3 cloves • 2 bay leaves • 1 small cinnamon stick • Freshly grated nutmeg (to taste) • 50 g (3½ tbsp) butter • 3 tbsp olive oil • Salt and black pepper to taste • A little flour (optional, to coat meat or thicken sauce) • Beef or vegetable broth (optional, as needed) Instructions: 1. In a heavy pot, melt butter with olive oil. 2. Sauté sliced onions, carrots, and celery until golden. Remove and set aside. 3. In the same pot, brown the horse meat with a little olive oil. 4. Return vegetables to the pot. Add wine, tomato passata, broth (if using), cloves, bay leaves, cinnamon, nutmeg, salt, and pepper. 5. Bring to a gentle simmer. Cover and cook slowly for about 5 hours, stirring occasionally. 6. If the sauce gets too thick, add a splash of broth or water as needed. 7. Serve hot with soft polenta or gnocchi. A personal thank you to my friend Emanuele and his small winery in Ponti sul Mincio, who offered me their organic, single-vineyard dry red for this dish. Pastissada tastes even better when shared with people who care about what they make. Would you slow-cook a battle story? #pastissadadecaval #veronesefood #italianforgottenclassics #horsemeatstew #slowitalianfood #cucinapovera #italiandishesyounevertried #pontisulmincio #organicwine

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