The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Dried horse meat (Coppiette)

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Category:
horsemeat
salt and pepper
peperoncino (small Italian chilli)
garlic

Cut the meat into strips 5-cm wide, season it with salt, pepper, peperoncino and garlic and leave it to macerate for 24 hrs. Then, place the meat in a wood oven for 4-5 hours. Once this has been done, cut the meat into thinner strips. Prepare small bunches of  4-5 pieces and tie them  with a red ribbon.