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Love in Disguise

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Recipe

 

Yield

6 servings

Prep

40 min

Cook

90 min

Ready

130 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 pounds pig's heart
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1 small onions
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4 ounces bread crumbs
fresh
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1 x bay leaves
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1 x parsley leaves
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2 each lemon zest
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1 each eggs
beaten with milk
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2 tablespoons milk
to beat with egg
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2 teaspoons white wine vinegar
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1 x french mustard
*
15 ounces tomatoes, canned
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1 x stock
a little
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2 ounces butter
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1 ounce all-purpose flour
well-seasoned
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1 x yogurt
few spoonfuls, optional
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Ingredients

Amount Measure Ingredient Features
907.2 g pig's heart
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1 small onions
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115.6 ml/g bread crumbs
fresh
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1 x bay leaves
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1 x parsley leaves
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2 each lemon zest
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1 each eggs
beaten with milk
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3E+1 ml milk
to beat with egg
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1E+1 ml white wine vinegar
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1 x french mustard
*
433.5 ml/g tomatoes, canned
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1 x stock
a little
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57.8 ml/g butter
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28.9 ml/g all-purpose flour
well-seasoned
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1 x yogurt
few spoonfuls, optional
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Directions

You may get 2 or 3 large hearts for this weight or several smaller ones.

Whatever the size, they will be slashed; this is normal.

Wash the hearts and trim away waste - fat, membrane, gristle and arteries.

Soak in lightly salted water for 10 minutes then rinse, drain and dry well.

Chop the onion finely and soften it in 1 oz butter.

Away from the heat stir in the breadcrumbs, lemon zest, 4 tablespoons parsley and lots of salt and pepper.

Bind with the egg and milk.

Use the mixture to stuff the heart cavities, and secure the openings with toothpicks or cocktail sticks - there is no need to make perfect closures.

Whiz the tomatoes in a blender, stir in the vinegar and add enough stock to make up to 1 pint.

Dust the hearts thoroughly with the well-seasoned flour.

Melt 1 oz butter in a flameproof casserole, stir in the leftover flour and let it brown a little.

Blend in the tomato mixture and make a smooth, bubbling hot sauce.

Lay the prepared hearts in the sauce and tuck the bay leaves among them.

Cover with greaseproof paper and the lid, and cook at 325℉ (160℃) gas mark 3 for 1 hour.

Turn the hearts gently and continue cooking for 1 to 1½ hours more until meat is beautifully tender.

Transfer the hearts to a warmed serving dish.

Stir the mustard into the sauce, add salt and pepper to taste - and carefully blend in the yoghurt if liked.

Pour the sauce over the hearts, scatter lavishly with chopped parsley and serve with boiled potatoes or noodles.

Source: Philippa Davenport in "Country Living" (British) October 1987.

Typed for you by Karen Mintzias



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 15455% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 295mg 12%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 9g
Vitamin A 7% Vitamin C 13%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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