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Pipotes, hearts and liver with garlic

Pipotes, hearts and liver with garlic

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Peppers, hearts and liver with garlic:

Wash the pipettes, hearts and liver well and put them in a frying pan. After they have browned a little, add the crushed garlic with a little salt, let it fry a little more then add 2 cups of water and let it simmer.

Let the water drop and add salt and pepper to taste.

Serve hot with polenta and pickles.

Good appetite!


Pipote and fried liver, with mujdei and onion brain

pipettes and poultry liver, fried, with garlic sauce. we need:

a bag of pipettes
a bag of poultry liver
a clove of garlic
salt
oil

wash and clean the pipettes and livers well. salt the pipettes and fry them in oil
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when they are almost ready, we add the livers
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if they splash, cover the pan
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from the garlic we prepare a mujdei
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when the livers are also fried, add the sauce to the pan
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papam with polenta
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Thumbnails attached

# 2 kaperonis_27762

now, fried brain with onions

a brain bag (frozen, I had)
an onion
salt pepper
oil

I chose to do the brain like that because it was a frozen brain and after you thaw it you find more pieces of brain there than whole pieces.

I cleaned, washed and chopped an onion about the size of a sea egg and fried it in oil
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when the onion starts to change color, add the brain well washed and drained (I kept it in a strainer for about half an hour). add salt and pepper and mix
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fry well, until some pieces also start to change color
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you can serve it on pieces of bread stick or you can use it in different bowls that go in the oven, in various combinations. it's good and bad and you have more imagination than me. we ate it as you can see.


Liver, pipette and hearts in red wine and garlic sauce

If you like recipes with pipote, hearts or liver, I recommend this combination with red wine and garlic. It's easy to make and the taste is great for your taste buds !!

Ingredient:
& # 8211 about 750 g chicken entrails: pipote, hearts, liver
& # 8211 spices: salt, pepper, oregano and paprika
& # 8211 4-5 cloves of garlic
& # 8211 50 ml red wine
& # 8211 30 ml oil
& # 8211 2 tablespoons tomato paste

Method of preparation:
& # 8211 Peel a squash, grate it and wash it
& # 8211 The pipettes and hearts are boiling
& # 8211 when the fork enters them (they are almost cooked), change the water and put the livers to boil
& # 8211 when all are cooked, fry in hot oil
& # 8211 brown on both sides, then add the red wine, a cup of water, tomato paste, crushed garlic and simmer until the liquid drops and you get a sauce of the desired consistency
& # 8211 add salt, oregano pepper and paprika, let it cook for another 5 minutes and serve with hot polenta or mashed potatoes


Similar recipes:

Risotto with poultry liver

Risotto with poultry liver (chicken and chicken), prepared with poultry soup, rice, cheese, celery root, onion, carrots and white wine

Risotto with ham and svaiter

Risotto recipe served with grated svaiter on top and ham cut into small squares

Rizoto milanez

Milanese risotto with pressed ham, fresh or canned mushrooms, cheese bone soup and tomato sauce


1. Clean the livers from any skin and wash them well in cold water. We fry them in a little oil, over low heat. Fry them for 5-6 minutes until they turn brown, then add a cup of water so that they are covered with water for more than half.

2. Simmer for about 20 minutes, until reduced and a sauce is formed. Depending on how much sauce you want, let it drop more or less. As for the spices, the pleasure of each dictation, the livers also receiving thyme and rosemary, marjoram or coriander. I limited myself to salt and pepper.

3. Peel the garlic cloves and put them on a small grater. When the desired sauce has formed, add the garlic given on the grater and mix to leave the taste. Keep the pan on the fire for 1-2 minutes to keep the garlic taste firmer.

4. Add a pinch of salt and pepper, stir slowly and turn off the heat. We prepare a less fluffy polenta, but not too soft.

If you like, we put a slice of butter over the hot polenta and add it to the liver with the corresponding sauce. Because I like it more spicy, I baked some semi-hot peppers on the grill, like fish or horn.


This fall, the liver is worn with pipettes and hearts

If you like grilled meat, why not try liver, heart and pipette? We guarantee that you will be the happiest this winter.

To get this wonderful recipe, you need the following ingredients:

2 kg of poultry organs (liver, hearts, pipettes),

a pinch of pepper,

a teaspoonful of dried thyme,

lard to cover all ingredients.

Method of preparation:

Over the organs, first add salt, pepper and you can add a pinch of hot pepper. Then add the bay leaves, garlic and thyme, then pour the lard over them, making sure they are all covered.

Cover the pan with a lid or aluminum foil and place in the oven for a quarter of an hour on high heat to melt the lard, then let it simmer. Store in the oven for 2-3 hours.

Then remove the foil or cover, then the organs. These will be put in jars and hot lard will be poured on top. Store in a cool place.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Drob from pipette and liver

Drob from pipote 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 the 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.


Stew of hearts, pipettes and chicken liver

I found in the market frequented after business hours :), a chicken store and I immediately thought to try the products. And because I missed a stew, I bought pipettes, hearts and liver. The recipe is simple, when you say stew you are already thinking of hardened onions, meat and sauce.

  • 450g pipettes and chicken hearts
  • 300g liver
  • 1 large onion
  • 1 tablespoon pepper paste (optional, can be replaced with paprika)
  • 1 tablespoon flour
  • 150ml milk
  • oil, salt, pepper

Peel an onion and finely chop it and then heat it in a pan. Add the pipettes and hearts, mix and let the lid drop for a few minutes. Add the livers, mix lightly, add the pepper paste and a glass and a half of water. I put the livers at the beginning and not at the end, although they boil fast enough so that I don't sit next to the stove :). Cover with a lid and let it cook over low heat.

When the meat is done, season with salt and pepper.

If you want you can leave it like this but I prefer the sauce to be a little thicker so I mixed a tablespoon of flour with milk and added it to the stew. Optionally you can add 2-3 cloves of crushed garlic and chopped green parsley.

Serve with polenta and pickles. And maybe with a little cheese :).

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Pipotes, hearts and liver with garlic - Recipes

There is no point in telling you how delicious it is and how much flavor it gives it
the association with a hot pepper (yes hot. no joke) and polenta.
So. let's go on the road and cook something delicious.

Ingredient:

  • White onion (suitable) - 3 pieces
  • Carrot (medium) - 1 piece
  • Kapia peppers - 1 piece
  • Chicken liver - 500 g
  • Pipote with hearts - 500 g
  • Black pepper - 1/2 teaspoon
  • Tomato broth - 500 ml *
  • (* 5 tablespoons Royal Tomato Sauce)
  • (* 500 ml water)
  • Oil - 50 ml
  • Salt (Vegeta) - to taste
  • Bay leaves - 1 piece
  • Garlic - 3 puppies

Method of preparation:

The beginning of the beginning is given by the fact that we always have to wash
chicken entrails very well and liver cleaned of skins.
Peel the onion and cut it into scales, then fry in oil until soft.


Method of preparation

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


Video: The Liver Flush: Your Liver Needs Love - part 1 (January 2022).