Pipettes and hearts are cleaned, washed and drained.
Peel the onion and finely chop.
Peel a squash, grate it and slice it.
Peel a squash, grate it and squeeze the juice.
Peel the tomatoes and cut them into small pieces.
Put the oil and all the cut vegetables in the Crock-Pot 3.5 L slow cooker bowl.
Sprinkle with vegetables, pepper and paprika and mix.
Put the pipettes and hearts in the bowl.
Put the cherry tomatoes cut in half, sprinkle with spices.
Put 100ml of water and put the lid on.
Put on the "high" position for 4 hours.
Half an hour before it was ready, I mixed 2 tablespoons of flour with water and poured into the bowl, stirring.
I also put the finely chopped dill and I put the lid on.
After 4 hours I took the dish out of the appliance and put it in the preheated oven for 30 minutes to reduce the sauce.
It is very good with polenta.
Pipette curry and chicken hearts
I will not claim that this preparation looks great. It looks a bit like a stew of ours, but I assure you that it excels in many respects. I'm not just talking about the special taste and aroma, qualities so often displayed in Indian cuisine that they have become implicit, but also the interesting contrast of textures: firm and tender chicken hearts, soft and juicy potatoes, elastic pipettes and velvety sauce.
Kitchen: Radu's recipes
Amount: 4 servings
Preparation time: Ten minutes
Cooking time: 1 hour
500 g mixture of pipettes and chicken hearts
500 g potatoes, clean and cut into 2 cm cubes
2 tablespoons sunflower oil
2 onions, finely chopped
1 tablespoon fresh, finely chopped ginger
2 teaspoons hot paprika
1 tablespoon sweet paprika
3 tablespoons tomato paste
2 bay leaves
6 cloves of garlic, grind
1/2 hot green pepper, cleaned of seeds and finely chopped
2-3 tablespoons of fresh, chopped coriander
2 tablespoons garam masala
2 teaspoons turmeric
1 teaspoon cumin seeds
2 teaspoons coriander, ground
black pepper, freshly ground
It cleans the pipettes and hearts well. Cut the pipettes into smaller pieces. Scald in boiling water for 2 minutes, then drain and wash under running cold water. They are leaking again.
Wipe the potatoes well with water, by dabbing with paper towels.
Heat the oil in a saucepan, or large skillet, over low-medium heat. Add onion, garlic, cumin seeds and ground coriander. Stir and cook onions for 5-6 minutes, or until softened, stirring frequently. The mixture should not be watery, and the onion should be very soft and golden, not fried.
Add the hot pepper, sweet and hot paprika, bay leaf, garam masala, ginger, turmeric, tomato paste and 2/3 cup of water. Mix well and cover the pan. Cook the mixture for 5-7 minutes, stirring occasionally so that it does not stick to the bottom of the pot.
Add the mixture of pipettes and hearts. Salt and pepper. Mix well. Add water, just as long as the ingredients are covered. Bring to a simmer over low heat. Cover the pan and cook the ingredients for 20 minutes.
Add the potatoes, top with water to cover, stir and continue for another 20-25 minutes, until the pipettes and hearts are tender and the potatoes are done. Remove the lid and continue boiling quietly until the sauce is reduced and the curry has the desired consistency.
Add the chopped coriander, season with salt and pepper and mix. Serve the curry hot, as such or with unleavened sticks.
If you prefer the final dish to have more sauce, give up reducing the sauce after the potatoes have boiled.
If you prefer a more liquid curry, the potatoes can be crushed in a plate with a fork, to absorb the sauce.
Pipote Food And Chicken Hearts
Pipette stew and chicken hearts is a very tasty and consistent dish and we have to put together a warm polenta and some pickles. Although many people do not particularly like the organs, this stew is really special and worth trying. Split the hearts to them.
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Go for them with a polenta recipe.
Pipette food and chicken hearts. How to prepare hearts and pipettes in sour cream sauce in a double-bottomed pan and high walls in my case the one of tuci my best friend put the butter to heat. A cheap and tasty organ dish with red sauce. The stew of pipettes and hearts was often found in my mother's menu, I remember liking it since I was a child. I don't know why over time it seems that I forgot in favor of more modern dishes, maybe more good-looking but not necessarily tastier.
Food for pipettes and lizu hearts. It's done quickly and all we need to do is stock up on chicken hearts and pipettes plus some vegetables. I make this pipote stew and chicken hearts quite often because we like it. Whether it's the stew with pipettes and hearts, the sour soup with borscht, the creamy ciulamaua or the pie with pipotes and hearts, all these can still be found on our tables today.
With the last tomatoes I picked from the garden before the cold came, I thought of making a food of hearts and food that I unfortunately rarely make, although it is based on a simple recipe and it is also very tasty. A kind of paprika and bird hearts served with plain rice or mashed potatoes. 6 good servings of pipote and hearts with onion sauce and garlic pipote recipe. Peppers and onions.
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Wash the pipettes and hearts very well and boil them with salt, cut the vegetables into small pieces and fry them in a pan with a little oil for 10 minutes. Stew of pipettes and hearts with onions and. 1 kg pipettes and 100 ml bird hearts. When it has melted, put the onion you cleaned, washed it and cut it into juliennes.
With his help I prepared this wonderful stew of pipote and chicken hearts in just an hour or so. From the quantities below it results approx. Pipette stew and chicken hearts. Blueberry 500 milliliters chicken soup optional 3 tablespoons oil 1 teaspoon.
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