Traditional recipes

Liver food and chicken hearts

Liver food and chicken hearts

it can be served with polenta or mashed potatoes

  • 500 gr liver and chicken hearts,
  • 2 onions,
  • 2 tablespoons broth,
  • 1lingura faina,
  • marjoram,
  • pepper,
  • salt,
  • Bay leaf.

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Liver and chicken heart dish:

Fry the onion When it is soft, fry the liver and hearts together with the onion. Leave for about 5 minutes, then add enough water to cover them, add pepper and salt to taste, marjoram, bay leaf and let it boil for about 15-20 minutes. , then make a flour paste, tomato paste and a tablespoon or 2 of water pour over the liver and leave for another 5 minutes after which we turn off the heat and put green parsley.

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We will wash the liver very well, then we will put them in a bowl covered with milk for about 30 minutes.

In a Teflon pan, heat the butter and oil, add the onion that we cleaned and cut it into scales until it softens and acquires a translucent appearance (to caramelize a little and give the liver a good taste).

Chicken livers, well drained milk will be added over the onion (taking care to mix lightly, so as not to crush the liver) turning them on one side and on the other to fry nicely.

To form a tasty sauce we will add semi-dry white wine combined with water, rosemary, paprika, salt and pepper.

Cover the pan with a lid (to simmer everything) for about 10-15 minutes, just as the sauce will decrease and become more viscous.

Chicken livers with onion sauce will be served with simple hot polenta or with a mashed potato and a lettuce.

For a more appetizing look given to the food, we will decorate each plate with finely chopped fresh green parsley.

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!

  • 600 g of chicken liver
  • 3 tablespoons oil
  • 2 large onions
  • 2 garlic cloves
  • 300 g mushrooms
  • 100 ml white wine, sec
  • salt
  • pepper
  • favorite greenery for decoration

Wash the livers and dry them, then fry them in oil in a deep frying pan. When they are browned, take them out, and put the julienned onion in the same pan. Leave it for 3-4 minutes, over medium heat, add the washed and chopped mushrooms. Saute them together for 4-5 minutes and add the livers again, pour in the wine, add the sliced ​​garlic and season with salt and pepper to taste.

Pipette stew with hearts

Wow, this stew looks great. I'll try it too because I don't know too many recipes with pipettes, and it works just fine. But I didn't see hearts here. I'm still looking!

# 7 rodica

# 8 Maya

Wow, this stew looks great. I'll try it too because I don't know too many recipes with pipettes, and it works just fine. But I didn't see hearts here. I'm still looking!

you can only do it with pipettes ... or only with hearts.
I buy them from a peasant ... and they are so mixed.
Anutza, where do you live?

# 9 Adriana Nicoleta

# 10 roxana anca

How do you make chicken liver pate ?? Post the recipe

# 11 Adriana Nicoleta

# 12 roxana anca

I don't have a robot, so I have nothing to worry about. I must buy myself. I have a palette of mashed potatoes but I don't think it's good. I will see.

# 13 Adriana Nicoleta

# 14 Buburuza

# 15 Elena Brasov

Well, I say make a stew with a lot of onions (which you brown as Adriana says with a little water) then you put the liver and brown those, add a little paprika, a glass of wine, salt, pepper and a little of thyme. Put it in the oven to drop and serve it, guess what? With the polenta made at MO you can find the recipe on the forum

# 16 Buburuza

# 17 Mari-Ana

Try the following option: fry the livers (without a drop of salt, of course), separately pull in butter a small onion and a handful of canned mushrooms, cut into slices. When the livers are ready, take them out on a plate and keep them warm. In the pan in which they were fried, pour a glass of dry white wine and let it boil, cooling the bottom of the pan with a wooden spoon to peel the juices, until the wine is reduced by half, then add the onion and mushrooms, season with salt. and pepper, simmer for another minute or two and pour over the liver
Serve sprinkled with chopped parsley and garnish with a garnish of rice, natural or pilaf, or mashed potatoes.

Little explanation: the liver, boiled in sauce, risks hardening and becoming crumbly. Fried separately, it retains its normal consistency.

Miiaam, it's worth the operation with the ricotta, the sauce obtained from the deglazing is so good.

# 18 Guest_mona_usa_ *

  • Guests

Let the ladybug tell you how I make good livers.
take each liver and pull it through the flour and fry it in oil.
after cooking, put them on an absorbent paper and after cooling, place them in a yena bowl, over which you put a white sauce, and then put them in the oven for 30 minutes (180 degrees)
a delicacy comes out especially when the sauce is crispy on the liver.

the white sauce (butter, flour and milk) is boiled a little and put warm on the liver.

# 19 Anat

Maya, I made your stew and thank you for the recipe, it's very good.

We only made it with pipote and because you gave us a release of spices -) we put in addition to pepper and a little caries and turmeric and at the end, when it was boiled, I added dill. Very tasty and your polenta goes well with stew.

And where else do you put the polenta dish to wash so quickly, which is not the case when you make polenta on the stove.

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