Traditional recipes

Stew of pipettes and hearts

Stew of pipettes and hearts


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Cut the onion into scales, heat it in a little oil, sprinkle with paprika and add the washed and cleaned hearts and pipettes. Pour enough water to cover them, adjust the taste of salt and pepper and let it boil. When it starts to boil, cover with a lid and simmer until the hearts and pipettes are cooked. If necessary, add hot water. When the meat is cooked, add the tomato paste and let it boil a little more. Serve with polenta.

Good appetite!


Vegetable stew with pipettes and hearts

Ingredient:
& # 8211 a casserole of pipettes and hearts
& # 8211 8 onions (I make it richer in onions because that's how I like it)
& # 8211 3 potatoes
& # 8211 2 tablespoons tomato paste
& # 8211 oil for hardening
& # 8211 salt to taste

Method of preparation:
& # 8211 clean the pipettes and hearts well, wash and boil them (always boil them separately so that I can clean them well of the foam resulting from boiling)
& # 8211 Separately cook the onion
& # 8211 when it becomes glassy put a cup of water and add diced potatoes, tomato paste, salt and let it boil
& # 8211 when the hearts are boiled, add them over the vegetables and let them boil together until the potatoes are cooked


Stew of hearts and hearts - Recipes

There is no point in telling you how delicious it is and how much flavor it gives it
the association with a hot pepper (yes hot. no joke) and polenta.
So. let's go on the road and cook something delicious.

Ingredient:

  • White onion (suitable) - 3 pieces
  • Carrot (medium) - 1 piece
  • Kapia peppers - 1 piece
  • Chicken liver - 500 g
  • Pipote with hearts - 500 g
  • Black pepper - 1/2 teaspoon
  • Tomato broth - 500 ml *
  • (* 5 tablespoons Royal Tomato Sauce)
  • (* 500 ml water)
  • Oil - 50 ml
  • Salt (Vegeta) - to taste
  • Bay leaves - 1 piece
  • Garlic - 3 puppies

Method of preparation:

The beginning of the beginning is given by the fact that we always have to wash
chicken entrails very well and liver cleaned of skins.
Peel the onion and cut it into scales, then fry in oil until soft.


First we clean the hearts and the pipettes. I cut them in half and clean them well. I wash them with cold water. The same with the livers, then I put them in enough milk to cover them. Finely chop the onion. I use the food processor and it goes super fast.

In a double-bottomed pot, put the onion to harden together with 75 ml of oil. Leave it on medium heat until it becomes transparent and softens. It takes about 10 minutes. Add salt and pepper. Then the tomato paste. Add the wine and leave for 2 minutes until the liquid evaporates.
We add hearts and pipettes, we pour water, I put hot water, so they are done faster.

Let them simmer for about 1 hour - 1 hour and a half, with a lid. If necessary, add more water. Then add the drained liver. Now let it boil without a lid. In about 20 minutes the livers are done. In the end we must have a delicious sauce and the pipettes must be well cooked. Add the parsley, taste and season to taste. Serve with fresh bread and pickles. Enjoy!


Pipette stew and chicken hearts

Chickpeas and chicken hearts are cheap and nutritious. I really like the taste and the consistency. The only downside is that it boils a bit hard. But there is a solution: the pressure cooker! If you do not already own one, I strongly recommend that you buy one. There are now various variants, with different capacities, at decent prices. For example, on emag, but you can also find it in hypermarkets, at dedicated districts.
I'll tell you a tip: you can boil a larger amount of pipettes and hearts and freeze them in portions. Then just take out a portion, from which you prepare the stew. This way, you save time for future times.

  • 600 g pipote and chicken hearts
  • 2 medium-sized onions
  • salt, spices, bay leaf
  • greenery, optional

Pipettes and hearts are cleaned of clots and skin, if necessary, washed well and drained. Boil in a pressure cooker with salt, 1 onion and bay leaf, and enough water to contain them. From the moment the valve is raised, turn on the heat and keep for about 25 minutes. After the time has elapsed, turn off the heat and wait until the pressure drops, only then will the lid of the pot open. Be careful not to burn yourself with hot steam. If you do not have a pot of this, cook them on the stove, over low heat, until they penetrate (about 1.5-2 hours).

Strain the peppers and hearts (use the soup for a soup), and after they cool a bit, cut them into smaller pieces (hearts in 2, pipettes in 3-4).

In a deep, wok-type pan, heat the olive oil, in which the julienned onion is lightly fried. Add the meat, keep it on the fire for another 2-3 minutes, stirring. Season to taste. I like to put hot peppers. Then add the chopped greens and turn off the heat.

The stew can be served immediately, but it is good and cold. Because it is made with olive oil, it does not grind.

TOTAL: 690 grams, 874.8 calories, 94.8 proteins, 49.6 lipids, 7.7 carbohydrates, 1 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Pipote dishes and hearts: recipes you should try

Good things are said to be illegal, immoral or fattening. Fortunately, this principle does not apply to delicious pipote and heart dishes, dishes that Romanians have grown up with and that they constantly consume.

Some of the most delicious dishes are made from organs: terrines, pies, mousses and more. These goodies, which some have forgotten, are also enthroned in the menus of Michelin-starred restaurants: bullies, lures, brains, liver.

All organs are edible, and in the past, nothing was wasted when an animal was slaughtered. Romanians have in their gastronomy a lot of such dishes, from the food of pipotes and hearts, to caltaboşi, leprosy, fried liver, brain bread, tongue with olives, belly soup.

The most consumed organs come from chicken, but those of turkey, pork and beef are also the main ingredients in many dishes.

The organs are very nutritious and sometimes contain more nutrients than meat. They are high in iron, rich in vitamin B and minerals such as magnesium, selenium and zinc. They are also an excellent source of protein. Animal proteins provide all nine essential amino acids for the body.

The organs are much more satiated, removing for a longer period the feeling of hunger. In addition, they are cheaper than many other types of meat.

Chicken livers, like various pipote and heart dishes, are among the dishes that many of us grew up with. Whether it's the stew with pipote and hearts, the sour soup with borscht, the creamy ciulamaua or the pie with pipote and hearts, all these can still be found on our tables today. And to take full advantage of the qualities of chicken organs, and their wonderful taste, prepare a simple and tasty dish of pipote and hearts.


Turkey stew stew

From turkey offal (pipote, hearts, liver), even if they are stronger than chicken offal, you can prepare simple stews (with few ingredients), with a special taste, quick to cook and why not recognize, spornice, especially if served with the potatoes used in the recipe.

The entrails prepared as stews can also be served with pasta or rice, if potatoes are not used in the recipe, but also only with tomato and bell pepper sauce, which is the basis of the recipe. The hot polenta cannot be missing in any case.

About trade and concern for consumer health! Turkey entrails are always found fresh, refrigerated, in the own shops of turkey breeders. The price is convenient, especially if you buy them during the promotions, which are done when the warranty period is approaching. It should be noted that the promotion does not start a few hours before the expiration of the products from the gallantry, as it happens in the market, with meat and offal (be they poultry, pork or veal), but 2-3 days before expiry. In principle, I do not buy minced meat, not even turkey, even if it has a fresh pink color. I like, to see, the meat that is chopped in front of me. I don't like working with turkey meat either. If I want minced turkey meat, I buy a boneless meat or a breast and chop them on my own, at one of my old meat mincers, inherited from my parents and in-laws. I always like to buy big entrails, whether it's liver, pipette or heart.

Ingredients needed in the recipe: turkey pipettes (the bigger they are, the more fleshy they are and they will boil better), red potatoes (don't boil them), onions, leeks, garlic, greens (dill, parsley, basil), tomatoes and / or tomato juice, bell peppers / capsicum, coarse salt, olive oil / poultry oil, peppercorns.

The turkey pipettes, well washed under a few jets of cold water and cleaned of skin residues, are boiled in cold water, with coarse salt. Boiling lasts until the pipettes are soft and the tip of the knife penetrates easily into the meat.

In a saucepan with high edges, heat the lard (preferably goose fat, more flavorful) / sunflower oil.

The vegetables (tomatoes and peppers) are cooked in fat, being cut not too thick slices, together with the onion and leek cut into rounds and the garlic thinly sliced. For a special taste, you can add green onions.

Towards winter when fresh vegetables are expensive and without their taste, to urge you, to give a lot of money, you can use frozen vegetables (tomatoes and peppers, from those put in the freezer, in food plastic bags), dried onions, leeks and garlic, sliced.

Over the fresh vegetables (onion, leek, garlic), hardened in poultry lard, add the peeled / uncleaned tomatoes and cut into thin slices / slices to prepare the tomato sauce for the stew.

When the pipettes have boiled, strain them through a sieve, wash them under running cold water and let them drain.

Only for the greedy for the job! The temptation is great, the lust just as great. 1-2 pipotes, quickly drizzled in butter, with seasoned salt and pepper, can be a delight for true gourmets. They can be served as an appetizer, with mustard and / or freshly grated horseradish.

Boil the tomato and pepper sauce to get the turkey pipettes, pre-cooked.

Peel the potatoes and slice them into large pieces.

The boiled turkey pipettes and potatoes are added to the vegetable sauce and boiled for a few minutes to homogenize the taste.

Season, to taste, with coarse salt and freshly ground peppercorns.

Choosing stew potatoes can be an asset in this recipe! I prefer the red potatoes that remain hard, if they are cooked for about three quarters, when the fire stops and then they are left for a few minutes in the sauce from the cooking pot, to complete their cooking.

Sprinkle with finely chopped greens. The stew is left to rest for 10 minutes, with the lid on the pan, to homogenize the taste, with the added spices and greens.

No stew, it is not served without hot polenta! As long as the stew rests, there is enough time to make a polenta to be served, steaming, next to the stew.

Stew made in winter, with frozen vegetables, is served with peasant pickles.

The stew with fresh vegetables spreads around, an autumn breeze, and the ripe tomatoes give it a light taste of homemade broth, freshly prepared, whose soft smell invades the kitchen.

Autumn stew with fresh vegetables is served with baked pepper salad.

The turkey stew stew can be prepared without potatoes, in which case, as a garnish, you can serve rice pilaf, with or without mushrooms.

Such goodness cannot be served without a glass of white, dry, cold wine, to steam the glass.

Good appetite, you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! I want to believe that you have not forgotten that it is the season of preparing cans for the winter. I hope time has allowed you to approach them. It is not a waste of time, the supply through the markets is generous. I have already written, in the past years, on this blog, many recipes for preserves and pickles for the winter, which can help you to have a well-stocked pantry for the cold season.


Stew of hearts, pipettes and chicken liver

I found in the market frequented after business hours :), a chicken store and I immediately thought to try the products. And because I missed a stew, I bought pipettes, hearts and liver. The recipe is simple, when you say stew you are already thinking of hardened onions, meat and sauce.

  • 450g pipettes and chicken hearts
  • 300g liver
  • 1 large onion
  • 1 tablespoon pepper paste (optional, can be replaced with paprika)
  • 1 tablespoon flour
  • 150ml milk
  • oil, salt, pepper

Peel an onion and finely chop it and then heat it in a pan. Add the pipettes and hearts, mix and let the lid drop for a few minutes. Add the livers, mix lightly, add the pepper paste and a glass and a half of water. I put the livers at the beginning and not at the end, although they boil fast enough so that I don't sit next to the stove :). Cover with a lid and let it cook over low heat.

When the meat is done, season with salt and pepper.

If you want you can leave it like this but I prefer the sauce to be a little thicker so I mixed a tablespoon of flour with milk and added it to the stew. Optionally you can add 2-3 cloves of crushed garlic and chopped green parsley.

Serve with polenta and pickles. And maybe with a little cheese :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Stew of pipettes and hearts

Gaby_gabytza sent a wonderful recipe to our Contest: Stew of pipote and hearts. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

ingredients

1 casserole pipote and hearts
2 onions
5 cloves garlic
1 teaspoon honey
100 ml of tomato juice
1 tablespoon tomato paste
salt
pepper
basil

Method of preparation

We clean the pipettes and the hearts and wash them well. Peel the onion and garlic. Put a little oil in a pan and sauté the onion until it becomes transparent and add the chopped garlic and meat. Let it harden a little together and then add the tomato juice, tomato paste and enough water to cover. Let it simmer. When the meat is ready add the honey, basil, salt and pepper to taste and leave for about 2 minutes on the fire.


When I was a child, I couldn't wait for my mother to cook a stew of pipote and hearts. I liked it so much that sometimes I cooked this dish twice a week. With steaming polenta or freshly baked bread at home, you can't resist this dish.

It is a dish that is not very difficult to cook, you do not need many ingredients, but the end result is beyond expectations. Although not many people accept the idea of ​​cooking and eating something that has chicken organs, this dish is very nutritious and full of minerals and vitamins.

For stew of pipote and hearts we need the following ingredients:

  • 500gr. pipote and hearts
  • 2-3 medium onions
  • 2 carrots
  • 4-5 cloves of garlic
  • tomato paste
  • 4-5 tablespoons oil
  • half a kapia pepper
  • salt, pepper to taste
  • 500ml clear chicken soup
  • 1 bay leaf

Clean the pipettes and hearts very well, portion them into parts of about the same size - this to boil evenly, then wash very well. They are boiled first with less water to scald them. After the water has boiled a few times, we throw it away and put another clean one. Let it cook until the meat is well cooked.

While the organs are cooking, we can take care of the stew sauce. Peel the onion and garlic and finely chop. Put them to harden in a little hot oil and leave them until the onion becomes a little glassy. Add the grated carrot and the finely chopped pepper and mix a little. The water left over from boiling the pipettes is gradually added over the vegetables. When they are cooked, add the tomato broth and let it boil until the sauce reaches the desired consistency. Add the peppers with hearts, bay leaf, salt and pepper and leave on the right heat.

When the sauce is well bound and low, turn off the heat and the food is ready to serve. It goes very well with a portion of plain boiled rice and some pickles to taste.


Video: VideoResource Pipetting (May 2022).