This classic French preparation transforms pig’s hearts into a tender, savory delight. The hearts are meticulously cleaned and stuffed with a fragrant mixture of onions, fresh breadcrumbs, parsley, and lemon zest. They are then braised slowly in a robust sauce made from blended tomatoes, wine vinegar, and a touch of mustard. The result is a dish with deep, comforting flavors and a satisfying texture that melts in your mouth. Perfect for adventurous eaters looking to explore offal, this recipe offers a hearty, home-style meal that pairs beautifully with simple boiled potatoes or noodles. It’s an elegant yet rustic dish suitable for special weeknight dinners or when you want to impress guests with traditional cooking techniques.
Love In Disguise
Description
This classic French preparation transforms pig's hearts into a tender, savory delight. The hearts are meticulously cleaned and stuffed with a fragrant mixture of onions, fresh breadcrumbs, parsley, and lemon zest. They are then braised slowly in a robust sauce made from blended tomatoes, wine vinegar, and a touch of mustard. The result is a dish with deep, comforting flavors and a satisfying texture that melts in your mouth. Perfect for adventurous eaters looking to explore offal, this recipe offers a hearty, home-style meal that pairs beautifully with simple boiled potatoes or noodles. It&# 226;ÂÂs an elegant yet rustic dish suitable for special weeknight dinners or when you want to impress guests with traditional cooking techniques.Ingredients
Directions
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Wash the hearts thoroughly and trim away any waste fat, membrane, gristle, and arteries.
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Soak the trimmed hearts in lightly salted water for 10 minutes, then rinse, drain, and dry well.
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Finely chop the onion and soften it in 1 oz of butter over medium heat.
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Remove from heat and stir in the breadcrumbs, lemon zest, 4 tablespoons of chopped parsley, and plenty of salt and pepper.
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Bind the stuffing mixture with beaten egg and milk until it holds together.
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Stuff the heart cavities with the breadcrumb mixture and secure the openings with toothpicks.
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Blend the canned tomatoes in a blender until smooth, then stir in the wine vinegar.
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Add enough stock to the tomato mixture to make up to 1 pint of liquid.
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Dust the stuffed hearts thoroughly with well-seasoned flour.
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Melt 1 oz of butter in a flameproof casserole, stir in the leftover flour, and let it brown slightly.
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Blend in the tomato mixture and cook until the sauce is smooth and bubbling hot.
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Lay the prepared hearts in the sauce and tuck bay leaves among them.
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Cover with greaseproof paper and the lid, then cook at 325ðF (160ðC) for 1 hour.
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Turn the hearts gently and continue cooking for 1 to 1.5 hours more until the meat is beautifully tender.
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Transfer the hearts to a warmed serving dish.
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Stir the French mustard into the sauce and season with salt and pepper to taste.
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Carefully blend in the yoghurt if using, then pour the sauce over the hearts.
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Scatter lavishly with chopped parsley and serve with boiled potatoes or noodles.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 385.0kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 624.0mg26%
- 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.
Note
You may get 2 or 3 large hearts for the 2-pound weight, or several smaller ones. Whatever the size, they will be slashed; this is normal.
To make the egg binding mixture, beat 1 egg with a few spoonfuls of milk.
There is no need to make perfect closures when stuffing the hearts; toothpicks or cocktail sticks will hold the stuffing in during cooking.
Optional: Add a few spoonfuls of yoghurt to the sauce at the end for a creamy texture.
Ingredients needed but not listed in the main ingredient list: Bay leaves, stock, parsley, 2 oz butter (total), 2 lemons (zest only), 1 oz well-seasoned flour, 1 egg, milk, yoghurt (optional).
