Stew of hearts and gizzards of birds

Name: Stew of hearts and gizzards of birds - Cosmina O.
Ingredients: 1 kg of chicken hearts and gizzards; 4 white onions; and 6 cloves of garlic; 1; 2 tablespoons of oil; a glass of white wine; 2 glasses of water; 2 teaspoons of paprika; salt and pepper; parsley leaves; polenta for garnish.

Diverse - Stew of hearts and gizzards of birds by Cosmina O. - Recipia

The stew of bird hearts and gizzards is a traditional dish, rich and full of flavor, that brings to the forefront a often neglected part of birds, but which, when well prepared, becomes a true delicacy. This recipe not only combines simple and accessible ingredients, but it is also an excellent way to bring to the table a hearty dish, perfect for cool days. I invite you to join me in this culinary adventure, where I will guide you step by step in making a delicious stew of bird hearts and gizzards. Preparation time: 20 minutes Cooking time: 1 hour 20 minutes Total time: 1 hour 40 minutes Number of servings: 4 Ingredients: - 1 kg of bird hearts and gizzards - 4 white onions - 6 cloves of garlic - 1-2 tablespoons of oil (sunflower oil or olive oil for a richer taste) - 1 glass of white wine (choose a dry wine for a more intense flavor) - 2 glasses of water - 2 teaspoons of paprika (sweet or spicy, depending on preference) - Salt and pepper to taste - Fresh parsley leaves, chopped (for an extra touch of freshness) - Polenta or mashed potatoes (for serving) Recipe history: The stew of bird hearts and gizzards is a dish that has crossed generations, often prepared in households from rural areas. There was a true cult of using the whole animal, and the organs had a special place in gastronomy, being considered more nutritious and full of flavor. Today, this dish has regained popularity due to the trend of returning to traditional and healthy recipes that emphasize local and accessible ingredients. Step by step: 1. Preparing the ingredients Start by thoroughly washing the bird hearts and gizzards under a cold running water. Make sure to remove any visible impurities or fat for a clean and tasty final result. After washing, let them drain. 2. Frying In a large pan, heat 1-2 tablespoons of oil over medium heat. Add the hearts and gizzards and fry for about 5 minutes, stirring occasionally. This step will help seal in the juices of the meat, giving it a more intense flavor. 3. Adding water and wine After 5 minutes of frying, add a little water to the pan (about 100 ml) and let the meat simmer. This will help tenderize the meat. Once the water has evaporated, pour in half of the glass of white wine. Continue to fry, alternating adding water and wine for about 1 hour. This is when the flavors will concentrate and the meat will become tender. 4. Preparing the sauce Once the hearts and gizzards are ready, remove them from the pan and set aside. In the remaining sauce, add the finely chopped onion and minced garlic. Cook over medium heat until the onion becomes translucent and slightly golden, about 5-7 minutes. 5. Returning the meat After the onion is ready, return the meat to the pan and add a little water to achieve the desired sauce consistency. Continue cooking for another 10 minutes, stirring occasionally. If you notice that the sauce becomes too thick, add water as needed. 6. Seasoning Finally, add paprika, salt, and pepper to taste, stirring well to combine the flavors. Sprinkle the chopped parsley on top and let the stew simmer for a few more minutes to blend the flavors, then turn off the heat and cover the pan until serving. 7. Serving The stew of bird hearts and gizzards pairs wonderfully with warm polenta or creamy mashed potatoes. You can add a seasonal salad on the side for a fresh contrast. If you want to bring a touch of freshness, serve the dish with a slice of lemon on the edge of the plate. Useful tips: - Choose fresh ingredients, and quality hearts and gizzards will make a difference in the final dish. - If you prefer a more intense flavor, you can also add some extra spices, such as thyme or bay leaves, during cooking. - Make sure not to let the sauce boil too much without water to avoid burning it. Nutritional benefits: Bird hearts and gizzards are excellent sources of protein, B vitamins, and minerals such as iron and zinc. They are also lower in calories than other types of meat, making them a healthy choice for a balanced diet. Frequently asked questions: 1. Can I use other bird organs? Yes, you can replace the hearts and gizzards with chicken liver or necks, but the cooking time may vary. 2. How can I make the sauce creamier? You can add a tablespoon of sour cream or a cube of butter at the end for a richer sauce. 3. Can I prepare the food in advance? The stew keeps well in the refrigerator for 2-3 days and can be easily reheated. Treat yourself to a culinary indulgence and enjoy this savory stew that will take you back to home-cooked meals filled with love and warmth. Try making it with your loved ones and share the moments of joy and flavor it brings to the table!

Category: Diverse Author: Cosmina O. Views: 2366 Date: 05.10.2024

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