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Braised equine pappardelle











Ciao fellow gastronoughts, its the Don here with my first “authentic Mafia recipe”

My Mama always told me the way to a mans heart is through his stomach, personally I always believed it was through his rib cage, but as the saying goes “Mama knows best” especially if she is holding a meat cleaver at the time.

As a responsible organisation we believe that waste should be kept to a minimum, so the question has always been what should we do with the rest of the horse once we had procured its head for other uses.

So here is the answer, The Dons cookery corner!  In my spare time I will be coming up with some delicious recipes for you all to try at home,.

Dont forget cookery should be fun, and you can always leave ingredients that you dont like (apart from Tomato, onion and garlic)

So here it is my first recipe, it was one of my child hood favourites, and Mamas specialty.

Braised equine pappardelle

  • 2 tbsp olive oil
  • 1 Horse, jointed (ask your butcher to do this for you)
  • 4 rashers smoked streaky bacon, chopped
  • 1 small red onion, finely chopped
  • 1 carrot, finely chopped
  • 3 garlic clove, crushed
  • 2 rosemarysprigs, leaves picked and chopped
  • 1 tbsp tomato purée
  • 150ml white or rosé wine
  • 500ml chicken stock
  • 500g pappardelle pasta
  • zest ½ orange
  • 1 tbsp Dijon mustard
  • 100ml double cream
  • small bunch flat-leaf parsley, chopped, plus a few leaves picked to serve
  • grated Parmesan, to serve
  1. Heat the oil in a large pan. When hot, add the horse (doesnt have to be a whole one), brown on all sides, then remove from the pan and set aside.
  2. Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
  3. Return the horse to the pan, season, cover with a lid and cook over a low heat for 1 hr until the horse is really tender (obviously if its a whole horse, you will need to adjust cooking time!)
  4. Remove the horse from the pan and shred the meat using 2 forks. Be careful to remove all small bones (and the big ones too). Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
  5. Stir half the orange zest, mustard, cream and parsley into the horse sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.

the lads all love this recipe, and give it a resounding 8 out of 10 (well Nevin gave it a 7, but we all know what happened to him!)

Stay tuned for further “Mamas favourite recipes” re imagined by The Don !



Updated: March 16, 2016 — 7:56 pm
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