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I had a craving for a tomato sauce with lots of onions and I thought it would go very well with the pipettes I had in the freezer.
- 500 g turkey pipettes
- 2 onions
- 8 ripe tomatoes
- 6 cloves of garlic
- spices (salt, pepper, small herbs, curry, chilli flakes)
- Dill parsley
Preparation time: less than 120 minutes
RECIPE PREPARATION Stew with turkey pipettes:
- I washed the pipettes, then cut them into smaller pieces (to boil better).
- I peeled the tomatoes, then cut them into small pieces and kept the juice they left.
- I finely chopped the onion and garlic.
- I put a pan on the fire with a little oil, I added the pipettes, I let them fry for about 5 minutes, then I put a glass of water and I let them boil for 40 minutes, until the water dropped.
- After 40 minutes, I added the onion and garlic, let them cook a little, then I added the tomatoes and spices.
- I left them on the fire for another 40 minutes.
- at the end, I added dill and parsley.
TUCANITA DE PIPOTE DE CURCAN
As I've told you before, I like turkey pipettes, so I eat them quite often.
Today we have a pipette stew on the menu, nothing special,
but tasty and that can be consumed in the diet Dukan.
about 600 g of turkey breasts
We clean the pipettes well, we remove the fat from them, we cut them into smaller pieces and
we boil them in enough water to cover 2 fingers.
Take the foam when it forms, add salt and let them boil, covered with a lid, until they are almost cooked.
Then we put chopped onion scales, peppers cut into strips or cubes,
and let it boil covered for another 10 & ndash 15 minutes, then add the tomato juice and broth,
season with salt and pepper and cook for about 10 minutes.
Turn off the heat and add the chopped greens. I put a little parsley and a lot of dill.
Before cooking the pipettes, we clean them well in warm water, they may have a thick membrane on the inside that can be removed.
Put them with a little oil in a bowl on the fire, mix with a spoon, add enough water to cover them and let them boil.
When the water has dropped and the pipes are not boiled, we pour more water and continue boiling.
Finely chop the onion and kapia pepper or a sliced donut.
We take a pipota and cut it with a knife, if it is soft we put onion and pepper, sprinkle salt and pepper and let it simmer for a few minutes.
Pour the tomato juice and hot pepper into rounds, let it boil until the sauce decreases.
Turn off the heat and serve hot with polenta and pickles.
Method of preparation
The turkey pipettes are cleaned well, washed, boiled in cold water to cover them and add a little salt. After you take the foam, add the sliced or finely chopped vegetables and simmer until they are both cooked. meat as well as vegetables.
After they have boiled, strain the soup.
Separately in another pan add the oil and flour mixing well. Put the pan on low heat and start pouring slowly and a little of the soup, stirring constantly so as not to form lumps and enough to obtain a sauce of the desired consistency. Match salt, white pepper and a little thyme, add yogurt after taste then add the sliced turkey pipettes and cook for another 5-6 minutes until the desired consistency is obtained.
If you want you can add a little of the boiled vegetables to give color to the final dish. It can be served with toast or polenta.
I use yogurt because it is dietary and gives a special, sweet taste….
Try it and you will not regret the choice made.
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic
Pipette stew and chicken heart
I sometimes remember the past, when being in the delegates, you could find in sight, in advertisements and menus, only the bird entrails, which were in great demand, in the kitchen of restaurants, where stew recipes with hot polenta and pickles were offered. in vinegar.
What you found on the plate was something else entirely & ndash a brown sauce, a few slices of onion and pepper, 2 pipettes and 3 hearts, stingy, from the Petreus brothers (that's what the 2 300-400 gram pieces were called, which are gave on the card). :(
6 books that help you lead a healthy life
I bought a package of approx. 600 grams, with chicken hearts and pipettes, refrigerated. I set out to make a real stew, which would make me finally forget the stew served once, many years ago, somewhere in the country (it doesn't matter where), on an August 23rd day. Maybe I wouldn't have remembered, if that day hadn't actually been a big national holiday, for the Romanians, at that time. Of course, I had participated in the festivities, in silence, but with gusto, along with the crowd. :( :)
I obtained from chicken entrails, a healthy, simple, tasty and easy to prepare dish.
A determined woman can change her mood in.
You can also use turkey, duck or goose entrails. When I was a child and my grandmother grew up in the yard of the clock, birds, my mother sometimes made duck entrails, goose or turkey. I think a great stew would come out of the ostrich entrails as well. I have not found such entrails so far, to be sure. In fact, I didn't even see ostrich meat by gallantry, although I read that it would be found. : P
The entrails are washed in some cold water and cleaned well. The hearts have a dull bit of forgetfulness, forgotten by the distracted girls from the gang, who clean and sort the entrails. The pipettes are checked carefully so that they do not have traces of bile / iron on them, because they would give a bitter taste to the preparation.
Don't look! If the pipette has a greenish / yellow mark on it, the skin and flesh must be removed from the area to make sure that the preparation will not be bitter.
Cut a large white onion into slices or place on a large grater. Add a few pieces of bell pepper, frozen (from the freezer, in the fall).
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!
1 casserole of pork liver
1 casserole pipote and chicken ranch
1 link green onion
Wash the liver, pipettes, rancid well and boil them in salted water.
After they have boiled, drain them and cut them into small pieces.
In a pan, heat a little onion and diced carrot, add the liver and pipettes, dill and let them cook a little together, then turn off the heat and add the chopped parsley, salt and pepper to taste.
In a heat-resistant tray, grease it with oil, add a layer of polenta, the filling and the polenta on top.
I added slices of cheese and slices of boiled egg before.
Bake until the cheese is slightly browned
Try this video recipe too
Pipette stew and hearts with pasta
The stew of pipote and hearts with pasta is one of those recipes for "cooked food" or "type two" that reminds me of childhood and home cooking, my mother's recipes and the impatience with which we returned from school knowing that it is waiting for us hot food at home.
In our family, the "classic" garnish for pipette stew and heart was pasta, which we generically called "macaroni", regardless of whether it was macaroni or not. But it is certain that there were always short pasta, spirals or melicisiori, which matched the sauce perfectly. We also eat the famous paprika with pasta, where the side dish was always your choice: pasta or polenta. I always opt for pasta!
In the recipe for Tocanita of pipote and hearts with pasta, the spirals with egg or “serpentines” from Paste Baneasa fit perfectly! With the classic and beloved taste of egg pasta, the serpentines contain liquid egg and wheat of the best quality. The outcome? Some pasta with a special color, a texture that keeps very well when boiled and the unique taste of egg pasta.
In the last 3 years, Baneasa Easter has been a constant presence in our kitchen, from durum wheat, which we use to more "modern" pasta recipes and to those with egg, which I always use when I want the traditional taste. , known and loved. From pasta with cheese to couscous or noodles, pasta with egg is always on the shelf in my pantry, waiting to turn into delicacies as today's recipe - Stew of pipote and hearts with pasta.
Pasta stew and hearts with pasta - Everything you need to know about the recipe
- Pipettes and hearts must be thoroughly cleaned before use. We clean the pipettes from the middle sting and cut the tops of the hearts to remove the membranes and traces of blood. Then we wash them several times in cold water.
- Boil the pasta separately, following the instructions on the package and then add them over the stew, after the pipettes and hearts have boiled.
- You can use the same recipe for pipettes and turkey hearts, only you have to cut them into smaller pieces, don't put them whole in the stew. You can also use diced chicken (boneless meat or breast), turkey or pork (meat, neck).
Ingredients for 4-6 servings of Tocanita pipote and hearts with pasta
- 300g serpentines with Baneasa egg
- 1 kg of pipettes and chicken hearts
- a large white onion
- ½ red bell peppers
- ½ yellow bell peppers
- ½ green bell peppers
- 3 tablespoons sunflower oil
- salt pepper
- a teaspoon of smoked paprika (or sweet / hot paprika, according to preference)
- a bunch of green parsley
- 300ml water
First we prepare the pipettes and the hearts, which we wash very well in cold water and clean them of stingles and membranes. Finely chop the onion, cut the pepper into cubes.
In a large skillet, heat the olive oil and sauté the onions and peppers for 5-7 minutes over medium heat or until soft. Add the pipettes, hearts and spices. We mix very well. Pour over 300ml of water or enough water to cover the meat. Let the stew of pipote and hearts boil over medium to low heat for an hour or until the meat is well cooked. When the meat is cooked, add the finely chopped green parsley.
Boil the pasta according to the instructions on the package, in 3 liters of water. For every 100g of pasta, boil 1 liter of water. Add a little salt. We put the pasta only when the water boils and let them boil after the indicated time. We then drain them from the water in which they boiled, without passing them under a stream of cold water. Thus, the starch on the pasta will help the stew sauce to stick better to the pasta.
Top 3 best delicious pipote recipes & # 8211 a cheap and good dish!
We present below the top 3 best recipes, with the help of which you will get the most delicious pipote. From the most affordable ingredients you get a warm, fragrant, juicy and filling dish, which will surely please everyone. Choose your favorite recipe and enjoy your loved ones with a less common dinner.
Recipe No. 1 & # 8211 Chicken pipettes in record time
& # 8211 3 tablespoons vegetable oil
& # 8211 0.5 teaspoon baking soda
METHOD OF PREPARATION
1. Wash the pipettes and arrange them on a kitchen towel.
2. Peel and chop the onion. Fry it in a pot of hot oil until golden brown.
3. Add the pipettes to the pot and fry until they leave a juice. Add baking soda (so the meat will be soft and juicy). The sauce will make a little foam.
4. When the foam drops, add the spices to the pot and mix. Cover the pot with a lid and simmer over low heat. Periodically add more boiling water so that the pipettes are always covered with water. Cook until the pipettes become soft. Because the pipettes taste like mushrooms, you can add mushrooms and thus, you will get an even more delicious dish.
Recipe No. 2 & # 8211 Stir-fried peppers with mushrooms and potatoes
& # 8211 300 g of fresh mushrooms
METHOD OF PREPARATION
1. Wash and cut the mushrooms into larger pieces. Cut the potatoes into cubes with a side of 2 cm.
2. Wash and clean the pipettes. Wash them again and cut them into 2-3 parts. Pour water into the bowl, add the bay leaf and cook for 2 hours, until new.
3. Add the mushrooms to the bowl and season with salt. Stir. Bring to a boil. Lower the heat and simmer for 15 minutes. Add the potatoes and cook until they are ready.
4. Beat the egg with the cream. Pour the resulting mixture into the pipette bowl. Stir and remove from the heat.
Recipe No. 3 & # 8211 Pipote with beer
METHOD OF PREPARATION
1. Clean and wash the pipettes. Cut them in half. Fry them in a pan with hot oil for 10-15 minutes.
2. Pour 300 ml of beer into the pipette pan and fry for 30-40 minutes on low heat.
3. Add sliced onion, remaining beer, butter, mayonnaise, ground black pepper, saffron and other favorite spices to the pan. Stir and cook for another 30 minutes.
4. Remove the pan from the heat and leave it covered for another 15 minutes. Serve with your favorite garnish.
Note:If desired, you can first fry the onion, then add the pipettes. Also, instead of mayonnaise you can use a little flour.
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 was used in a ratio of 3: 1, 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 let them boil 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.