The first time I tried this sauté, I thought I was ruining the entire calf's heart, as I had no idea what to do with it and was already scared by how much blood it left in the sink. I checked three times to make sure I hadn't picked up something wrong from the butcher. I pushed through, cut it somewhat evenly, and got to work. Now, after making it countless times, I think I've finally gotten the hang of it and no longer have anxiety about that strange texture from the beginning.
Let me summarize: it's not difficult to make at all, if you keep a couple of things in mind. You’ll end up with a hearty and tasty dish that goes well with whatever side you have on hand, but for me, it’s best paired with soft polenta.
Time: Preparation takes about 15 minutes, with cooking around 35-40 minutes, depending on how tender the heart is and how thinly you slice the vegetables. In total, about an hour. Servings: let's say four hungry people or six who aren't too greedy. It's not hard, just be careful with a few steps, I'd say it's somewhere around medium difficulty.
Ingredients:
- 1 kg calf heart (if you get a smaller one, adjust the rest)
- 3 medium onions (not too small, but not gigantic either, so you can taste the sweetness and help thicken the sauce)
- 1 leek (about 25-30 cm from the white part – adds a different kind of sweetness than the onion and a bit of texture)
- 2 tablespoons of roasted red pepper paste (this colors the sauce and adds flavor; if you don't have it, you can use store-bought pepper paste, but it's not the same)
- 1 teaspoon Eros Pista – chopped hot pepper (it's mildly spicy, won't set your mouth on fire, just gives that kick at the end)
- 1 tablespoon flour (thickens the sauce, don’t skip it, but don’t overdo it either)
- 1 bunch of fresh parsley (for the end, it adds freshness, don’t skip it, it really matters)
- 50 ml oil (sunflower oil works, but if you have some homemade, even better)
- Salt (to taste, but don’t forget to add it in time)
- Optional: a dash of black pepper if you want it spicier
The role of each ingredient: the heart – it’s the star, that’s why we’re doing all this; the onion and leek – sweetness, aroma, and volume; the pepper paste – flavor and color; Eros Pista – spiciness; the flour – helps with the sauce’s consistency; the parsley – finishes everything with freshness; the oil – frying and flavor.
1. Wash the calf heart well and soak it in cold water for about an hour. I change the water two or three times if I have time. This helps get rid of the unpleasant blood that can remain in the meat. Cut the heart into large pieces – cubes about the size of a larger walnut. Not too small, or they will toughen up.
2. Chop the onion and leek fairly coarsely, so they are visible in the dish. Don’t puree them.
3. Heat a larger pot with the oil. Add the onion and leek, letting them soften slightly over medium heat. They shouldn’t brown, just soften and release their juices.
4. Add the pieces of heart over the vegetables. Stir a few times to combine the flavors. In about 5 minutes, you’ll see the heart starting to change color, turning white at the edges, no longer red.
5. Add the two tablespoons of pepper paste. If you have Eros Pista and like it a bit spicier, add that teaspoon as well. If not, you can just stick with the sweet paste.
6. Sprinkle the flour all over and mix quickly, but not too much, just enough to coat the pieces. It will stick a bit to the bottom, but don’t worry.
7. Now pour in water – gradually! Just enough to cover the mixture, not to float. Mix well to avoid lumps of flour. Add salt, about a teaspoon, but you can adjust it later to taste.
8. Turn the heat to low to medium and partially cover the pot. Let it simmer for about 25-30 minutes. Occasionally, check and stir gently to prevent sticking. If it reduces too much, add a little water.
9. Taste a piece of heart – if it’s tender, it’s done. If not, let it go for another 5-10 minutes. Don’t leave it too long, or it will become rubbery. Unfortunately, that’s the big issue with calf heart: if you boil it too little, it’s tough; if you leave it too long, it’s like shoe leather.
10. Turn off the heat and sprinkle a generous amount of chopped fresh parsley on top.
I usually make this recipe when I crave something filling and a bit out of the ordinary. Calf heart is lighter than other organs; it’s not as heavy-tasting as kidneys or liver, but it still has character. Plus, when you have fresh polenta or simple rice on the side, you’ve got a lunch or dinner that leaves no one hungry. You can eat it quickly, but it’s even better the next day because the sauce thickens better.
Useful tips:
1. Cut the heart as uniformly as possible, so you don’t have pieces that cook differently.
2. Wash the heart well in cold water, ideally several times; otherwise, the sauce will turn out “bloody” and isn’t pleasant to look at.
3. Don’t overdo it with the flour. If you add too much, the sauce will become gummy.
4. Keep the heat just right – too low, and it simmers forever; too high, and the meat toughens, and the water evaporates suddenly.
5. If using hot pepper, start with a little. You can always add more, but you can’t take it out if it’s too spicy.
Ingredient substitutions:
- Instead of roasted red pepper paste, you can use crushed tomatoes or even tomato paste, but it won’t be as sweet and colorful.
- If you don’t have leek, you can use just onion, but it will have a heavier taste.
- If you want to make it gluten-free, replace the flour with cornstarch (dissolve it in cold water and add it toward the end).
- For extra flavor, you can add 1-2 bay leaves while cooking, but don’t leave them in too long.
Variations:
- It works with pork heart too, but the cooking time increases by at least 10 minutes.
- If you want a lighter version, use less oil and don’t fry at all, just sauté the vegetables with a little water.
- Instead of parsley, you can sprinkle a handful of dill at the end for a different flavor, but not everyone likes it.
- You can also add a few crushed garlic cloves at the end if you want something stronger in taste.
Serving ideas:
- With soft, warm polenta – that’s the winning combination for me.
- Simple boiled rice for those who don’t want cornmeal.
- Short pasta (penne or fusilli) if you have younger guests; some appreciate it not being traditional.
- Boiled or mashed potatoes – but I won’t say it’s as good as polenta.
- It pairs well with a cabbage salad or simple pickles.
- If you want something “extra,” add a spoonful of sour cream over the hot serving.
Frequently asked questions:
How long should the calf heart be boiled to be tender?
Usually, 25-35 minutes of gentle boiling after it starts to simmer. However, keep in mind the size of the cubes and how young the calf was. If it’s not tender after 30 minutes, let it simmer with the lid on for another 5-10 minutes, but don’t overdo it.
Can I replace the calf heart with another heart?
Yes, you can use pork heart, but the boiling time increases to about 45 minutes. Chicken heart is too delicate for this recipe; I wouldn’t recommend it.
Can the recipe be made without flour?
Sure, if you want it gluten-free or lighter, you can thicken the sauce with cornstarch or even skip any thickening agent and just simmer until the liquid reduces. The texture won’t be the same, but the taste remains.
If I don’t have pepper paste, can I use tomato paste?
Yes, but it won’t have the same vibrant color or sweet pepper flavor. You can add a bit of sugar if using tomato paste to balance the acidity.
How can I avoid the sauce being too spicy?
Control the amount of Eros Pista or hot pepper. Start with a quarter of what’s suggested, taste, and adjust. Tip: if it turns out too spicy, dilute it with water and add some boiled onion or a bit of sour cream.
Can the sauté be frozen?
Yes, it freezes quite well, but the texture of the meat changes a bit, becoming firmer. When reheating, add a splash of water and heat slowly, not on high heat.
Nutritional values (approximate, per serving of six):
One serving of sauté (without sides) has about 210-230 kcal, with 22g protein, 8g fat, and about 10-12g carbohydrates. Calf heart is rich in protein, has a bit of cholesterol (but not as much as liver), and isn’t heavy in fats. The onion and leek add some fiber, while the pepper paste provides vitamins, though not in significant amounts given the quantity used. The flour doesn’t dramatically increase the calories, but if you want even fewer, reduce the oil or flour. It’s a filling dish, but it doesn’t sit heavily in your stomach, especially if you don’t overdo the sides.
How to store and reheat:
This sauté stores well in the fridge, covered in a container, for about 3 days. It’s actually tastier the next day because the flavors meld better. When reheating, put it in a small pot over low heat, adding a tablespoon of water if the sauce has thickened too much, and stir occasionally. It can go in the microwave, but not on high power, or the heart will toughen. If I heat it again, I always add a bit of fresh parsley at the end; it seems to revive everything. If you want to freeze it, do so after it’s completely cooled, not while it’s still hot. When thawing, leave it in the fridge overnight and heat it slowly, not over high heat.
Let me summarize: it's not difficult to make at all, if you keep a couple of things in mind. You’ll end up with a hearty and tasty dish that goes well with whatever side you have on hand, but for me, it’s best paired with soft polenta.
Time: Preparation takes about 15 minutes, with cooking around 35-40 minutes, depending on how tender the heart is and how thinly you slice the vegetables. In total, about an hour. Servings: let's say four hungry people or six who aren't too greedy. It's not hard, just be careful with a few steps, I'd say it's somewhere around medium difficulty.
Ingredients:
- 1 kg calf heart (if you get a smaller one, adjust the rest)
- 3 medium onions (not too small, but not gigantic either, so you can taste the sweetness and help thicken the sauce)
- 1 leek (about 25-30 cm from the white part – adds a different kind of sweetness than the onion and a bit of texture)
- 2 tablespoons of roasted red pepper paste (this colors the sauce and adds flavor; if you don't have it, you can use store-bought pepper paste, but it's not the same)
- 1 teaspoon Eros Pista – chopped hot pepper (it's mildly spicy, won't set your mouth on fire, just gives that kick at the end)
- 1 tablespoon flour (thickens the sauce, don’t skip it, but don’t overdo it either)
- 1 bunch of fresh parsley (for the end, it adds freshness, don’t skip it, it really matters)
- 50 ml oil (sunflower oil works, but if you have some homemade, even better)
- Salt (to taste, but don’t forget to add it in time)
- Optional: a dash of black pepper if you want it spicier
The role of each ingredient: the heart – it’s the star, that’s why we’re doing all this; the onion and leek – sweetness, aroma, and volume; the pepper paste – flavor and color; Eros Pista – spiciness; the flour – helps with the sauce’s consistency; the parsley – finishes everything with freshness; the oil – frying and flavor.
1. Wash the calf heart well and soak it in cold water for about an hour. I change the water two or three times if I have time. This helps get rid of the unpleasant blood that can remain in the meat. Cut the heart into large pieces – cubes about the size of a larger walnut. Not too small, or they will toughen up.
2. Chop the onion and leek fairly coarsely, so they are visible in the dish. Don’t puree them.
3. Heat a larger pot with the oil. Add the onion and leek, letting them soften slightly over medium heat. They shouldn’t brown, just soften and release their juices.
4. Add the pieces of heart over the vegetables. Stir a few times to combine the flavors. In about 5 minutes, you’ll see the heart starting to change color, turning white at the edges, no longer red.
5. Add the two tablespoons of pepper paste. If you have Eros Pista and like it a bit spicier, add that teaspoon as well. If not, you can just stick with the sweet paste.
6. Sprinkle the flour all over and mix quickly, but not too much, just enough to coat the pieces. It will stick a bit to the bottom, but don’t worry.
7. Now pour in water – gradually! Just enough to cover the mixture, not to float. Mix well to avoid lumps of flour. Add salt, about a teaspoon, but you can adjust it later to taste.
8. Turn the heat to low to medium and partially cover the pot. Let it simmer for about 25-30 minutes. Occasionally, check and stir gently to prevent sticking. If it reduces too much, add a little water.
9. Taste a piece of heart – if it’s tender, it’s done. If not, let it go for another 5-10 minutes. Don’t leave it too long, or it will become rubbery. Unfortunately, that’s the big issue with calf heart: if you boil it too little, it’s tough; if you leave it too long, it’s like shoe leather.
10. Turn off the heat and sprinkle a generous amount of chopped fresh parsley on top.
I usually make this recipe when I crave something filling and a bit out of the ordinary. Calf heart is lighter than other organs; it’s not as heavy-tasting as kidneys or liver, but it still has character. Plus, when you have fresh polenta or simple rice on the side, you’ve got a lunch or dinner that leaves no one hungry. You can eat it quickly, but it’s even better the next day because the sauce thickens better.
Useful tips:
1. Cut the heart as uniformly as possible, so you don’t have pieces that cook differently.
2. Wash the heart well in cold water, ideally several times; otherwise, the sauce will turn out “bloody” and isn’t pleasant to look at.
3. Don’t overdo it with the flour. If you add too much, the sauce will become gummy.
4. Keep the heat just right – too low, and it simmers forever; too high, and the meat toughens, and the water evaporates suddenly.
5. If using hot pepper, start with a little. You can always add more, but you can’t take it out if it’s too spicy.
Ingredient substitutions:
- Instead of roasted red pepper paste, you can use crushed tomatoes or even tomato paste, but it won’t be as sweet and colorful.
- If you don’t have leek, you can use just onion, but it will have a heavier taste.
- If you want to make it gluten-free, replace the flour with cornstarch (dissolve it in cold water and add it toward the end).
- For extra flavor, you can add 1-2 bay leaves while cooking, but don’t leave them in too long.
Variations:
- It works with pork heart too, but the cooking time increases by at least 10 minutes.
- If you want a lighter version, use less oil and don’t fry at all, just sauté the vegetables with a little water.
- Instead of parsley, you can sprinkle a handful of dill at the end for a different flavor, but not everyone likes it.
- You can also add a few crushed garlic cloves at the end if you want something stronger in taste.
Serving ideas:
- With soft, warm polenta – that’s the winning combination for me.
- Simple boiled rice for those who don’t want cornmeal.
- Short pasta (penne or fusilli) if you have younger guests; some appreciate it not being traditional.
- Boiled or mashed potatoes – but I won’t say it’s as good as polenta.
- It pairs well with a cabbage salad or simple pickles.
- If you want something “extra,” add a spoonful of sour cream over the hot serving.
Frequently asked questions:
How long should the calf heart be boiled to be tender?
Usually, 25-35 minutes of gentle boiling after it starts to simmer. However, keep in mind the size of the cubes and how young the calf was. If it’s not tender after 30 minutes, let it simmer with the lid on for another 5-10 minutes, but don’t overdo it.
Can I replace the calf heart with another heart?
Yes, you can use pork heart, but the boiling time increases to about 45 minutes. Chicken heart is too delicate for this recipe; I wouldn’t recommend it.
Can the recipe be made without flour?
Sure, if you want it gluten-free or lighter, you can thicken the sauce with cornstarch or even skip any thickening agent and just simmer until the liquid reduces. The texture won’t be the same, but the taste remains.
If I don’t have pepper paste, can I use tomato paste?
Yes, but it won’t have the same vibrant color or sweet pepper flavor. You can add a bit of sugar if using tomato paste to balance the acidity.
How can I avoid the sauce being too spicy?
Control the amount of Eros Pista or hot pepper. Start with a quarter of what’s suggested, taste, and adjust. Tip: if it turns out too spicy, dilute it with water and add some boiled onion or a bit of sour cream.
Can the sauté be frozen?
Yes, it freezes quite well, but the texture of the meat changes a bit, becoming firmer. When reheating, add a splash of water and heat slowly, not on high heat.
Nutritional values (approximate, per serving of six):
One serving of sauté (without sides) has about 210-230 kcal, with 22g protein, 8g fat, and about 10-12g carbohydrates. Calf heart is rich in protein, has a bit of cholesterol (but not as much as liver), and isn’t heavy in fats. The onion and leek add some fiber, while the pepper paste provides vitamins, though not in significant amounts given the quantity used. The flour doesn’t dramatically increase the calories, but if you want even fewer, reduce the oil or flour. It’s a filling dish, but it doesn’t sit heavily in your stomach, especially if you don’t overdo the sides.
How to store and reheat:
This sauté stores well in the fridge, covered in a container, for about 3 days. It’s actually tastier the next day because the flavors meld better. When reheating, put it in a small pot over low heat, adding a tablespoon of water if the sauce has thickened too much, and stir occasionally. It can go in the microwave, but not on high power, or the heart will toughen. If I heat it again, I always add a bit of fresh parsley at the end; it seems to revive everything. If you want to freeze it, do so after it’s completely cooled, not while it’s still hot. When thawing, leave it in the fridge overnight and heat it slowly, not over high heat.