Traditional recipes

Pipette food and chicken hearts

Pipette food and chicken hearts

We clean the pipettes and the hearts well (I cut the chicken hearts in half so that I can clean the blood if it is left in the heart cavities), we cut them according to preference or they can be left like that.

We cut the onion into cubes, we do the same with the pepper.

In a frying pan, heat the oil and heat the onion a little (the onion is hardened when it is translucent), add the pipettes and hearts and put water on them.

This dish is very tasty, but it has to boil the pipettes very well, so let it boil.

When they are cooked, add the pepper, salt and pepper as you like.

Leave a little on the fire and serve hot with the desired garnish (rice, mashed potatoes, mushrooms, polenta, etc.).

Great appetite !!



Saute chicken breasts with lots of onions

Buy a packet of refrigerated pipettes and chicken hearts. Clean them and wash them well with cold water. Leave them in cold water for 1/2 hour, so that all the blood comes out.

Put a pot of water and salt to a boil. When it boils, you burn the pipettes and the hearts. Discard the water, wash the pipettes and the scalded hearts with cold water and let them drain in a strainer.

Heat bird fat and oil in a saucepan. Chop the green onion and fry it in fat. Put a few slices of bell pepper and a pinch of hot pepper. Add the pipettes and hearts. Let it simmer for approx. 1 hour. Put sliced ​​tomatoes and cook for another 10 minutes.

Add salt, pepper, greens (dill and parsley). Let the pieces rest and mix the miasmas, with the lid on, for 15 minutes.

Serve hot with hot polenta. There is also a mashed potato, even some pickles in vinegar (cucumbers and donuts, if you still have winter).


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 dish and chicken hearts with onions

Today I propose a dish of pipote and chicken hearts with onion and tomato sauce. It is a good stew, easy to make, only the cooking time is a little longer. This dish is a bit like the chicken ostropel or the chicken dish with onion and lemon. I invite you to look over them, they are tasty. This food can only be made from pipettes or only from hearts, it doesn't matter. We had some and others. You can also add at the end a few slices of lemon for flavoring or even a few black olives.
Let's see what it's all about!

We wash and clean the hearts and the pipettes of the eventual pieces of thick membrane. Put a little oil in a pot and after it heats up add the meat (hearts and pipettes). Stir a little and then add enough water to cover them, adding the blond beer. Let it boil with a lid. We had chicken hearts and pipettes raised in the country, so we let them boil for more than two hours. From time to time I added water and beer. It is best to try a pipota (or a heart) after an hour and see if it has boiled and how tender it is.

After they have boiled and the water has dropped, add the finely chopped onion. If necessary, you can add a little more sunflower oil. After the onion has boiled, we can add the tomato juice. It must be added at the end, otherwise we risk coming out with quite strong hearts and pipes.

Let it boil and with the tomato juice, adding salt and pepper to taste at the end. Do not put salt at the beginning so as not to harden the meat. This food can be served with rice garnish. We recommend this rice with vegetables.
We wish you good appetite!


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 lightly fry the julienned onion. 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.


Drob from pipette and liver

Drob from pipette and liver from: chicken breasts, chicken hearts, poultry liver, eggs, green onions, dried onions, parsley, green dill, salt, pepper, bay leaves, oil, breadcrumbs.

Ingredient:

  • 1 kg of pipettes and chicken hearts
  • 500 g of bird liver
  • 10 eggs
  • 2 green onion bindings
  • 2 dried onions
  • 2 bundles of parsley and green dill
  • salt
  • pepper
  • 2 bay leaves
  • 2 tablespoons oil and breadcrumbs to line the trays

Method of preparation:

Peel a squash, grate it and boil it in different bowls, in cold water in which you have added bay leaves and a cleaned and notched onion.

After they have boiled, drain them and pass them through the mincer, through a large sieve or chop them with a knife.

Boil 5 hard-boiled eggs, clean them and cut them in half lengthwise. Finely chop the green onion, dill and parsley.

In a bowl, beat the raw eggs with a little salt, then mix them with the chopped onion, dill and chopped parsley, meat, salt and pepper to taste.

Grease and line two small cake trays. Put a layer of composition in each one, place the boiled eggs in the middle in a row and cover with the rest of the composition.

Press the back of the spoon and pour over the remaining eggs, beaten with a pinch of salt. Bake the dough for about 1/2 hour, over medium heat.


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How to make pipote stew and chicken hearts - How to prepare

We will start by passing the organs through several cold waters, then draining them of water in a strainer. It is important to make sure that the pipettes are very well cleaned of the thick membrane inside them.

Then we will clean the white onions and chop them finely. In a pan we will add the sunflower oil and a little salt and we will harden the onions until they soften a little and will acquire a slightly translucent color. Be careful not to burn yourself.

We will wash and clean the pepper, which we will then chop into cubes and add it to the pan with hardened onions. We'll harden it for a few minutes, until it softens. After that, it's time to add the chicken breasts and hearts and season the whole mixture with salt and pepper to our tastes and preferences.

We will let the organs a little on the fire, so that they also catch the delicious taste and aroma of the hardened onion, then we will extinguish the composition by adding two large cups of water, necessarily warm, not cold. Now, we will add the paprika. I do not advise you to add it before because it will burn and get a bitter taste.

Also, I do not advise you to add tomatoes, whether they are fresh, broth (homemade or bought) or canned because the pipettes and hearts will become very hard and difficult to serve.

How much do boiled stews and chicken hearts boil?

Our stew needs enough liquid to boil, so we add the two cups of hot water. Then, partially cover the pan with a lid and turn the heat to medium. It will take about an hour and a half for our stew to boil, during which time it will be necessary to check if the liquid has dropped from the pan and to add more water, but also to occasionally mix in the composition so that it does not stick to the walls of the pan.

You can use a pressure cooker to boil the mixture faster, the time will be reduced to about 45 minutes from the moment the pot starts to simmer. However, the surest way to know when this dish is ready is to taste a heart and a pipette and see if they are cooked and tender!

After this time, our stew of pipettes and chicken hearts is ready and it's time to turn off the stove. Quickly wash the fresh parsley and finely chop it and sprinkle it on top of the stew!


Liver pate (chicken with pipettes and hearts)

I kept writing this recipe all week, but I couldn't. Something always intervened. I made liver pate. I tested several variants, this one seems to me the best. And me and the dwarf. I kept cooking the liver in the same way, with beetroot muffins with chicken beets, chicken liver muffins, cannelloni with liver and spinach, liver with pea and mint puree. At one point I was asked why I want to give my baby a liver and why I insist on it. I saw a lot of theories circulating about the groups of mothers, who turned the liver into a baby bau-bau. I don't know which organ it is, it 's left in the milk, it' s boiled in the milk, it 's getting toxins out, it' s a lot of theories, no medical evidence. In my searches on the net (I am not talking now about raising children according to the internet) I did not find anything conclusive on this topic. And then why not try to offer them everything? I do not insist on it, I am simply looking for the best option from all points of view: benefits, taste, product quality. I don't know why I have the impression that the association of the liver with pipettes and hearts will not be seen with good eyes either. I admit that I was initially surprised. There are mothers who have tried and offered their children this option in different proportions. A pate came out that resembles the one from the trade. It's a long way to be exactly like that, but to ask a pate without butter and yolk. The one with yolk seems inaccurate, with butter it is not possible, and margarine does not enter into this discussion. I really like the combination, but I like the liver. The dwarf also likes it, he chose me with crispy bread.

500 gr chicken liver

500 gr pipote and hearts

2 bay leaves

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1 large carrot

1 parsnip

2 cloves of garlic

a 5 cm piece of leek

3 tablespoons olive oil

The livers were boiled separately from the pipettes. At both I changed the water after the first boils. I divided the morodenias and the garlic in two. Carrots, parsnips and leeks were boiled with pipettes. The liver boiled for an hour, the pipettes an extra 30 minutes. We mixed together liver, pipote, carrot, parsnip and oil. I thinned with the juice in which they boiled the pipettes. It turns out delicious.