Tapulone
Tapulone is a traditional dish from Borgomaggiore, in the heart of Lago Maggiore in Piedmont. It is a rustic preparation made with minced donkey meat, slowly cooked in red wine with classic aromatics. A substantial second course with a deep and characteristic flavor, representing the country cooking tradition of the region.
Preparation
- 1
Finely chop the onion, carrot, and celery, creating an aromatic soffritto base.
- 2
Heat the oil in a heavy pot and sauté the soffritto over medium heat until it becomes translucent.
- 3
Add the minced donkey meat and brown it, stirring frequently, until it loses its red color and begins to caramelize.
- 4
Deglaze with the red wine, allowing the alcohol to evaporate for 5-10 minutes over high heat.
- 5
Add the hot broth, bay leaves, salt, and pepper. Stir well.
- 6
Reduce the heat to low, cover with a lid, and let simmer slowly for approximately 1 hour and 15 minutes, stirring occasionally.
- 7
The meat should become very tender and the sauce dense and fragrant. If too liquid, increase the heat in the final minutes.
- 8
Remove the bay leaves, taste, and adjust salt and pepper if necessary.
- 9
Transfer to a serving dish and garnish with freshly chopped parsley.
Chef's Tips
Donkey meat requires slow cooking to develop its characteristic flavor fully. If unavailable, horse meat can be used as an alternative. It pairs beautifully with creamy polenta or mashed potatoes.