Traditional recipes

Spicy pipotita stew

Spicy pipotita stew

The pipes are washed and cut if they are too big. I used frozen.

Finely chop the onion and sauté it with olive oil. Add the vegetable paste (I still made the recipe) and hardened until it became glassy. Add the pipettes and fry for 2 minutes. Add paprika and red pepper paste, chopped tomatoes, wine and tomato paste. We poured chicken soup over everything (I had it kept from a boiled chicken, but you can use knorr cube). Add salt, pepper and chilli. Cover and simmer until the pipettes soften well (about 1.5 hours).

The sauce should thicken a little and the pipettes should be very tender and soft.

When serving, place a slice of homemade bread on the plate and pour the pipettes on top with plenty of sauce. Or you can make a polenta according to your preference.


Pipette stew and hearts with polenta

We invite you to watch below the video recipe for stewed pipote and hearts with polenta:

Preparation: Step 1. Wash and clean hearts and pipettes well. Put a little olive oil in a pan and cook the hearts and pipettes for 2-3 minutes.

Step 2. Add the wine and let the alcohol evaporate for 2-3 minutes. Add the garlic cloves, dried thyme, salt, pepper and the rosemary and thyme sprigs. Stir a few times and then put the lid on. Bring to a boil over medium heat for 1.5 hours. Check and stir from time to time. If the juice drops too much, add hot water.

Step 3. Put a little olive oil in a deep frying pan. Add 2 cloves of finely chopped garlic, onion and peppers cut into strips or medium pieces. Stir and simmer for a few minutes until the vegetables are soft and lightly browned.

Step 4. Add the hearts and pipettes over the vegetables. Add another 300 ml of hot water or more if you want more sauce. Leave on medium heat for another 30 minutes with the lid on. Stir occasionally.

Step 5. For the polenta, boil 200 ml of water. Add salt and a cube of butter to the water. When the water starts to boil add the cornstarch. Stir frequently to avoid lumps. After 10-15 minutes, remove from the heat and allow to cool slightly.

Step 6. Serve the stew with finely chopped green parsley. Sprinkle a little grated Parmesan over the polenta.

Step 7. We wish you good appetite and increase your cooking recipe for pipote stew and hearts with polenta.


A veal stew

I've made a lot of stews in this life, a lot of veal. I repeated the recipe very rarely, maybe because the stew is a very vast universe. Yesterday I did something I had never done before. Here it is (please forgive me for the quality of the pictures, I did it a bit in the dark and I still don't know it well enough):

Calf, fresh. Mr. Bacalbașa, in & # 8222Gastronomic Dictatorship & # 8221 teaches us that the calf must be fresh.

Vegetables are very important. This time I used a significant amount of kapia peppers and green bell peppers (different tastes), parsley and leaves and root, celery and carrots. And onions and garlic.

The meat I chose: veal neck, very tender. I cut it into not very small pieces.

I put all this in my enameled cast iron pot. The meat on top. I used only bay leaves, sweet paprika and thyme. I covered all this with lukewarm water (no grease) and the lid. I put the pot on a very low heat, covered. I let it simmer for three hours. I took the lid off and let it boil for another hour, without increasing the heat. I salted as my taste dictated and put out the fire.

As a garnish I used helical pasta, cooked as written on the package. Terribly tasty stew. Let's not forget: I didn't stir in the pot at all the time it was on the fire.


STUFF OF PIPOTS AND HEARTS

From time to time we remember our childhood, the food our grandmother used to make for us & # 8230 And the stew with pipettes and hearts that I present below is exactly as my grandmother prepared it.
Flavors, thoughts and memories, I found them all again, preparing this stew.

INGREDIENT:

700 g pipote and hearts
2 onions
1 medium carrot
1/2 ardei kapia
1 large clove of garlic
1 bay leaf
a few peppercorns
dried thyme
1/2 teaspoon paprika
600 ml of hot water
6-7 tablespoons tomato juice
1 teaspoon grated flour
salt
2 tablespoons oil
1/2 dill / parsley link

Heat the onion until it becomes glassy, ​​then put the peeled peppers and hearts (cut in half).

Let it simmer until the liquid left by the pipettes and hearts evaporates.

Then add the peppercorns, thyme, paprika, the garlic clove cut in half or in large cubes, hot water and leave on low heat (the lowest position), with the lid on, about 75 minutes. The water should be in the pot to cover the pipettes and hearts. We check from time to time by stirring, so that we don't have any surprises (so that the food doesn't stick to the dish) & # 8230

After this interval, take the lid, add salt, then the tomato juice in which we dissolved the flour and let it continue to boil until it reaches the desired consistency.

A few minutes before turning off the heat, add the chopped greens.
We serve hot stew with mashed potatoes or polenta, as our grandmother used to do & # 8230


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 chicken 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!


Spicy pan

If you like livers, then you should not miss today's recipe. Well-cooked chicken livers are tender and delicious. In addition to the ingredients listed below, we added chicken hearts and pipette.

500-600 gr of chicken liver
1 onion
100 gr bacon
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1/4 cup turns white
a pinch of hot and finely chopped hot pepper
salt, pepper, paprika
parsley

1. The liver is cleaned of skins, iron and washed. The bacon is cut into strips.

2. In a deep frying pan, fry the onion with the finely chopped bacon, then add the livers.
3. Saute over high heat for 3-4 minutes, stirring occasionally. Add the spices, peppers, balsamic vinegar and let it evaporate, caramelizing the sauce. Add the wine and leave for another 3-4 minutes.
4. Sprinkle green parsley on top and serve with a puree or rice garnish.


Post recipe: spicy vegetarian stew

  • 1 cane enchilada green
  • 1 1/2 cups water
  • 1 cube concentrated vegetable soup
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 cup beans, washed and drained
  • 1/2 cup chopped tomatoes
  • 1 cup corn
  • 4 pieces of corn, cut
  • 1 tablespoon fresh coriander, chopped
  • salt and pepper to taste.

Spicy chickpea stew, according to Natalie Portman's recipe

Natalie Portman's favorite recipe, spicy chickpea stew, is a delicious dish that can be prepared in a maximum of 35 minutes! The actress became a vegetarian at the age of 9, and recently adopted a vegan diet. This dish is one of her favorites for a quick and easy dinner for the whole family!


Method of preparation

Wash the pipettes and chicken hearts and put them in a frying pan in a little oil. After about 5 minutes, add a little water and continue to fry. Then add half a glass of wine, continue frying and add water again, then the other half glass of wine, for about an hour. Remove the meat in a bowl, and fry the chopped onion and finely chopped garlic in the remaining sauce. When the onion is glassy, ​​put the meat on it, add a little more water, and let it fry for another 10 minutes, the operation being repeated 2-3 more times. Finally add the paprika, salt and pepper, chopped parsley and leave for another 5 minutes. Turn off the heat and leave the pan covered before serving.

It can be served with polenta or mashed potatoes.

Stew of pipettes and bird hearts

Wash the entrails well, boil them for about 2 hours to reduce the water with salt, pepper, lard. After


Video: Würziger Römerfleisch Braten aus dem Dutch Oven (January 2022).