This sustaining meaty pie from the Veneto countryside can be made with many different kinds of meat, ranging from kid - which is used together with artichokes, peas, ham and fresh herbs in the springtime - to chunks of horsemeat for a much richer and more substantial dish. In all cases, the meat tends to stay quite chewy, so make sure it is cut into quite small pieces before beginning to prepare the rest of the dish. It is also good served cold, and makes for an excellent addition to a picnic spread.
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