Veal heart sauté with chorizo

Name: Veal heart sauté with chorizo
Ingredients: 1000 ml cold water; 500 g veal heart; 45 ml olive oil; 100 g green onions; 250 g spicy chorizo sausage; 100 ml wine; 1 teaspoon paprika; 1/2 teaspoon turmeric; 1 teaspoon salt; 15 g fresh parsley; 150 g red bell pepper

Diverse - Veal heart sauté with chorizo by Aristita A. - Recipia

Veal heart sauté with chorizo brings together slices of veal heart and spicy sausage in a little wine sauce. The green onions soften in the pan, while the paprika and turmeric color the sauce that coats the tender slices. I serve it over polenta and pour the sauce left in the pan over the top. Prep: 20 minutes. Cook: 38 minutes. Rest: 30 minutes. Total time: 88 minutes. Serves: 3. Approximately 730 kcal and 48 g protein per serving.

Ingredients

1000 ml cold water
500 g veal heart
45 ml olive oil
100 g green onions
250 g spicy chorizo sausage
100 ml wine
1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon salt
15 g fresh parsley
150 g red bell pepper

Preparation

1. Put the heart in 1000 ml of cold water and leave it in the fridge for 30 minutes. Drain it and pat it thoroughly dry with paper towels. 2. Cut the heart into slices about 5 mm thick. Chop the green onions and parsley, slice the chorizo and dice the bell pepper. 3. Heat the oil in a large pan and fry the heart slices for 8 minutes, turning them over. Let them brown a little around the edges. 4. Add the green onions and chorizo and cook for 5 minutes, stirring. 5. Pour in the wine, cover the pan and simmer everything over low heat for 25 minutes, until the heart cuts easily. 6. Take the pan off the heat. Sprinkle in the paprika, turmeric and salt, then add the parsley and red bell pepper.

Notes

I feel sorry for the heart when I cut it up, so I don’t eat it often; the boys, on the other hand, eat it without a fuss. Choose a veal heart with the large blood vessels removed, a clean smell and no dark patches. If the slices are thicker than 5 mm, cook them over low heat for another 5-10 minutes; they’re ready when they cut easily and are no longer springy. Chorizo is salty, so taste the sauce before adjusting the salt. A very fatty sausage can leave oil on top; spoon a little off before pouring in the wine. It goes well with rice, mashed potatoes or couscous, much like a quick stew, with the sauce gathered around the slices. It keeps in a closed container in the fridge for up to 3 days; when reheating, add a tablespoon of water if the sauce has thickened too much. The wine cooks with the meat; for an alcohol-free version, replace the 100 ml with 100 ml of unsalted stock.