Spiega perché magari la tua è migliore

Sì ma stai calmo

Mia madre, classe 1921, che era anca ela de Isola della Scala, usava il Vialone Nano e la cannella, ma non metteva il rosmarino, e non lo faceva brodoso ma "all'onda", che non vuol dire quasi in brodo come questo video. Lo chiamava Risotto alla Veronese.

Pastissada de caval is an ancient horse meat stew that is nowadays a specialty of the Veronese cuisine. Due to the long cooking time, this dish is typically served as a second course at important occasions. It consists of horse meat, onions, carrots, cloves, and Valpolicella wine. The stew is usually flavored with bay leaves, cinnamon, and nutmeg. When served, pastissada de caval is traditionally paired with creamy polenta on the side. It is believed that the invention of this dish can be attributed to Theodoric, king of the Ostrogoths, who fought with Odoacer, king of the Heruli. After Theodoric’s victory, he let the people use the flesh of killed horses, and since they have been dead on the battlefield for a few days, they started to smell bad, so people started to marinate the meat with generous amounts of wine, vegetables, and onions, and that’s how pastissada de caval was born.

Yes, caval means horse, and this is indeed a traditional Veronese horse meat stew, made with Amarone wine and paprika to taste -- the former local, and the latter revealing Austro-Hungarian influences from the period when the Veneto was part of the Austrian empire. If the idea of eating horse bothers you, you can use beef instead -- it won't be quite as rich in iron, but will still be very good. Prep Time: 35 minutes Cook Time: 2 hours Total Time: 2 hours, 35 minutes Ingredients: 2 pounds (1 k) horsemeat, cut from the rump, or beef if you must 2 sticks celery 2-3 carrots 1 large onion 4 cloves A dozen coriander seeds 1 bay leaf 1 clove garlic 2 ounces (50 g) lard or porkback fat 1/4 cup olive oil 1 bottle full bodied, dry red wine - Purists call for Reiciotto Amarone or Valpolicella Superiore, but a less expensive red will work just as well Salt & Pepper to taste 1 tablespoon butter kneaded in flour Flour Paprika to taste (2-3 tablesoons, not too strong) Preparation: Lardoon the meat with the lard and slivers of carrots. Dice the other vegetables and put them with the meat and the spices except the paprika in a bowl; pour the wine over everything, cover and marinate in the refrigerator for three days, turning the meat occasionally. Pat the meat dry (reserve the vegetables and the marinade), flour it, and brown it in the oil, in a pot over a brisk flame. Add the vegetables, and when they've cooked for a few minutes, pour the marinade over the meat. Reduce the heat to a simmer and cook for about three hours. Once the meat is done, remove it to a platter and blend the sauce. Return the sauce to the fire, thicken it with the butter-flour ball, and season it to taste with paprika. Pour the sauce over the meat and serve, with polenta and the side dishes you prefer. The wine? Amarone or Valpolicella Superiore, or a Cabernet-Merlot blend along the lines of Valcalepio.