Love In Disguise

This elegant French-inspired dish transforms humble pig hearts into a tender, flavorful main course. The hearts are meticulously trimmed and stuffed with a savory mixture of fresh breadcrumbs, lemon zest, parsley, and egg, then braised slowly in a robust tomato sauce. The result is meat that is surprisingly soft and full of aromatic flavor, complemented by the bright acidity of tomatoes and the creamy depth of mustard and yogurt. It pairs beautifully with boiled potatoes or noodles for a comforting, rustic meal.

Cooking Method: Boiling

Cuisine: French

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 385

Dietary: Vegan

Description

This elegant French-inspired dish transforms humble pig hearts into a tender, flavorful main course. The hearts are meticulously trimmed and stuffed with a savory mixture of fresh breadcrumbs, lemon zest, parsley, and egg, then braised slowly in a robust tomato sauce. The result is meat that is surprisingly soft and full of aromatic flavor, complemented by the bright acidity of tomatoes and the creamy depth of mustard and yogurt. It pairs beautifully with boiled potatoes or noodles for a comforting, rustic meal.

Directions

1
Wash the pig hearts thoroughly and trim away any visible fat, membrane, gristle, and arteries.
2
Soak the trimmed hearts in lightly salted water for 10 minutes, then rinse, drain, and pat dry well.
3
Finely chop the onion and soften it in 1 oz of butter over medium heat until translucent.
4
Remove the pan from heat and stir in the breadcrumbs, lemon zest, 4 tablespoons of parsley, and generous amounts of salt and pepper.
5
Beat the egg with the milk and stir into the breadcrumb mixture to bind it together.
6
Stuff the heart cavities with the breadcrumb mixture and secure the openings with toothpicks or cocktail sticks.
7
Blend the canned tomatoes in a blender until smooth, then stir in the wine vinegar.
8
Add enough stock to the tomato mixture to make up to 1 pint of liquid.
9
Dust the stuffed hearts thoroughly with the seasoned flour.
10
Melt the remaining 1 oz of butter in a flameproof casserole dish, stir in the leftover flour, and let it brown slightly.
11
Gradually blend in the tomato and stock mixture, stirring constantly to make a smooth, bubbling hot sauce.
12
Lay the prepared hearts in the sauce and tuck the bay leaves among them.
13
Cover with greaseproof paper and the lid, then cook in a preheated oven at 325 F (160 C) for 1 hour.
14
Turn the hearts gently and continue cooking for 1 to 1.5 hours more, until the meat is beautifully tender.
15
Transfer the hearts to a warmed serving dish and keep warm.
16
Stir the mustard into the remaining sauce, season with salt and pepper, and carefully blend in the yogurt if using.
17
Pour the sauce over the hearts, scatter lavishly with chopped parsley, and serve with boiled potatoes or noodles.

Nutrition Facts

Servings 2 pies

Amount Per Serving
Calories 385kcal

% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.6g3%
Sodium 624mg26%
Total Carbohydrate 78.1g27%
Dietary Fiber 7.4g30%
Sugars 1.6g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pig hearts, stuffed meat, french cuisine, offal, tomato sauce, braised, parsley, lemon zest, breadcrumbs, mustard sauce, comfort food, dinner party, rustic, hearty, traditional, main course, slow cook, flavorful, adventurous eating

Read it online: https://www.chefs-mate.com/recipe/love-in-disguise-2/