Pan-fried vegetable chicken hearts – recipe
INGREDIENTS:
DIRECTIONS:
Clean well the chicken hearts and cook them in salted water.
In a large pan fry the onion cut into small pieces and the peppers, dices into rhombs about 1-2 cm in size. Leave to simmer.
Cut the zucchini into small cubes and add to the pan. Stir well and simmer for about 5 minutes.
Cut the cauliflower into small roses and add them to the other vegetables in the pan. Stir.
After the vegetables have stewed, add the boiled hearts. The vegetables should remain a little crispy. Add a little salt or, optional, a universal spice. Stir and leave on the stove for about 5 minutes.
The meal is ready. Sprinkle with finely chopped dill and parsley, and optionally add boned olives, sliced on wheels. The dish is delicious both warm and cold.
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Clean well the chicken hearts and cook them in salted water.
In a large pan fry the onion cut into small pieces and the peppers, dices into rhombs about 1-2 cm in size. Leave to simmer.
Cut the zucchini into small cubes and add to the pan. Stir well and simmer for about 5 minutes.
Cut the cauliflower into small roses and add them to the other vegetables in the pan. Stir.
After the vegetables have stewed, add the boiled hearts. The vegetables should remain a little crispy. Add a little salt or, optional, a universal spice. Stir and leave on the stove for about 5 minutes.
The meal is ready. Sprinkle with finely chopped dill and parsley, and optionally add boned olives, sliced on wheels. The dish is delicious both warm and cold.
Notes
