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Stew of hearts

Stew of hearts


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I was in a morning devoid of ideas and mood. I went to the minimarket on the street corner to see what I can buy .. There I saw them in the window: pork hearts ... A delight .. The idea came to me instantly. :-p

  • 3 bell peppers: one green, one yellow, one red (it looks better like this)
  • 3 onions
  • 1 kg of fresh pork heart
  • salt and pepper
  • 150 gr of butter
  • a bunch of green parsley
  • 2 water dogs

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Heart stew:

Put the butter in a deeper pan (preferably Teflon) and melt it. Cut the onion into scales, grind the hearts according to your preferences and put them to the brim. In the meantime, clean, wash and cut the diced peppers and the small parsley. When the water has dropped completely, add the peppers and the parsley, mix continuously for a maximum of 2 minutes and you're done !!!!

It can be served with absolutely anything: potatoes, rice, green beans, peas, etc ... I opted for natural, simple, tasty and fast potatoes.


Method of preparation

Wash the pipettes and chicken hearts and put them in a frying pan in a little oil. After about 5 minutes, add a little water and continue to fry. Then add half a glass of wine, continue frying and add water again, then the other half glass of wine, for about an hour. Remove the meat in a bowl, and fry the chopped onion and finely chopped garlic in the remaining sauce. When the onion is glassy, ​​put the meat on it, add a little more water, and let it fry for another 10 minutes, the operation being repeated 2-3 more times. Finally add the paprika, salt and pepper, chopped parsley and leave for another 5 minutes. Turn off the heat and leave the pan covered before serving.

It can be served with polenta or mashed potatoes.

Stew of pipettes and bird hearts

Wash the entrails well, boil them for about 2 hours to reduce the water with salt, pepper, lard. After


Stew of hearts and pipettes

Heart and pipote stew is a healthy food with a high content of nutrients, especially protein, vitamins and minerals. This food also contains a significant amount of unsaturated fatty acids and antioxidants.

The organs also contain a high amount of cholesterol and saturated fats. The amount of cholesterol in a serving of stew of hearts and pipettes is approximately equal to that present in a chicken egg.

Because a mixture of organs containing pipettes and hearts in a ratio of 3: 1 was used, the amount of fat from these sources is very small (about 3.5 g per serving), the rest of the fat being of vegetable origin.

Ingredients for four servings *
& # 8211 500 grams hearts and pipettes
& # 8211 650 grams tomatoes (5-6 medium tomatoes)
& # 8211 180 grams of bell pepper (a medium bell pepper)
& # 8211 280 grams onions (4 medium onions)
& # 8211 100 ml olive oil
& # 8211 200 ml water
& # 8211 ½ parsley link
& # 8211 two heads of Romanian garlic
& # 8211 Homemade spices
& # 8211 two bay leaves
& # 8211 pepper
& # 8211 kitchen salt.
* net quantity (actually put into food)

Method of preparation
Although many ingredients are used, the stew of pipote and hearts is easy to make, but it requires more time than other dishes.

The most important step is to boil the chicken organs. To do this, wash and put the pipettes and hearts in the water together with two teaspoons of homemade spices and simmer over medium heat for an hour and a half.

During this time you can prepare the other ingredients as follows:
Finely chop the onion, garlic and parsley
& # 8211 Peel a squash, grate it and cut it in half
& # 8211 Chop the pepper (not very small).

After the hearts and pipettes have boiled, drain the water from the bowl and chop the organs according to your preferences.

Put 100 ml of olive oil in the bowl and cook the onion, garlic and pepper for five minutes. After the five minutes have elapsed, you can add the pipettes and hearts. Leave for another 5 minutes.

Put the tomatoes in the blender together with the parsley and let them grind well, then put over the pipettes and hearts, add 200 ml of water, two teaspoons of spices, two bay leaves and half a teaspoon of pepper and cook for another 20-25 minutes. minutes (medium heat). Add salt to taste and remove the bay leaves.

The nutritional values ​​in the table do not include polenta.

Costs for four servings
Depending on the season and the products used, the costs for four portions of pipote stew and hearts vary between 14 and 18 RON (2014 prices).

How to serve
The stew of hearts and pipote is served hot, plain or with polenta and egg.


Video: En skål i en kedel på en ild, der har erobret millioner af hjerter! Khashlama i en gryde ved bålet. (July 2022).


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