Steps

1. Finely chop 200g Horse Meat so that some texture remains. (Key Tip!) While ground meat is acceptable, chopping it finely preserves the texture.
   🕒 02:29
2. During preparation, pay close attention to hand sanitization and cutting board hygiene.
   🕒 03:43
3. Place the chopped horse meat in a bowl over ice.
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4. Wash the bowl and knife used thoroughly.
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5. Finely chop 20g Capers.
   🕒 06:00
6. Bring a pot of water to a rolling boil.
   🕒 06:03
7. Add 60g Fedelini to the boiling water and cook for 7 minutes. (Key Tip!) For cold pasta, cook it slightly longer than the usual boiling time.
   🕒 06:08
8. Finely chop 20g Pickles.
   🕒 06:29
9. Finely chop 50g Red Onion.
   🕒 06:39
10. Add the chopped red onion to the bowl with the horse meat. (Key Tip!) This adds a nice accent. Regular onion or celery can be substituted.
    🕒 07:04
11. Blanch 1 Tomato, and finely chop only the skin.
    🕒 07:37
12. Add the chopped tomato to the bowl with the horse meat.
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13. Add Salt and Pepper to taste to the bowl with the horse meat and vegetables.
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14. Add 2 tbsp Parmesan Cheese.
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15. Add 1 tbsp Balsamic Vinegar. (Key Tip!) Aim for a slightly noticeable acidity.
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16. Add 2-3 tbsp EV Olive Oil.
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17. Taste and adjust seasoning as needed.
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18. Crack in 2 Quail Eggs, add 1/2 tbsp Mustard and a pinch of Cayenne Pepper, and mix. (Key Tip!) If quail eggs are unavailable, 1 Egg Yolk can be mixed in.
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19. Chill the cooked pasta in ice water and drain thoroughly.
    🕒 11:07
20. Add 1 tbsp Parsley (minced) to the tartare.
    🕒 11:19
21. Add the drained pasta to the bowl with the tartare and mix to coat evenly.
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22. Drizzle with a little extra virgin olive oil.
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23. Plate the pasta and top with the tartare.
    🕒 12:12
24. Toast Baguette to taste, rub with Garlic to taste, and serve like crostini.
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25. Serve the quail eggs in a separate container, to be mixed in just before eating.
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