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Pipette stew

Pipette stew


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I had the frozen pipettes and so I put them with a little delicacy in the pressure cooker, with enough water to cover them. I boiled them for about 20 minutes. While they were boiling, I cleaned the onion and the carrot, I chopped onion scales, and I put the carrot on the grater and put them to harden together with the oil, the bay leaf, the paprika, the finely chopped hot pepper, thyme, a little salt and the worcester soy sauce. -they softened well, I added the thinly sliced ​​peppers and left them together to harden.

Meanwhile, take the pipettes out of the pressure cooker, put them in the pan with the vegetables, add the diced potatoes and pour the hot water in which we boiled them to the level of the potatoes. Let them boil over low heat, covered with a lid until they drop. the sauce and all the vegetables are well cooked. Taste the salt and pepper, add the chopped or chopped garlic, a tablespoon of the tomato sauce and mix to dissolve the tomato sauce well. let it boil for 2-3 minutes.

If the sauce seems a bit liquid, in a cup mix a little cornstarch (cornstarch) with 2 tablespoons of cold water and pour into the sauce. thickened and ready. Add chopped parsley and serve with hot polenta.


Chicken stew and chicken pipette with mushrooms & # 8211 diet recipe without oil or fried

Chicken stew and chicken pipette with mushrooms & # 8211 diet recipe without oil or fried. Food from pipettes and hearts in a pressure cooker or classic. Paprikaș or low stew with mushrooms and hearts, chicken pipettes (rânze) cooked in kukta or "miracle pot". Sauce recipes. Stew recipes. Recipes with chicken organs.

This stew of chicken hearts and pipettes with mushrooms is extremely tasty and fragrant. In Transylvanian cuisine we often encounter this dish which in our country is called paprika and pipote and hearts. Why? Because the gorgeous red color is given by the sweet paprika & # 8211 that is paprika (not broth or tomato paste). Paprika also gives a special taste and aroma and also helps to bind the sauce. The specific Transylvanian aromas are given by onion, cumin and paprika & # 8211 not by broth and bay leaves.

My grandmother from Arad used to make me this kind of chicken entrails quite often because we both liked it. Especially if I also had mushrooms! Because pipettes and hearts are quite difficult to cook, Grandma uses kuktă (pressure cooker) to shorten their cooking time. Yes, in Arad almost everyone had kukte since 1970 because they were brought from neighboring Hungary. And now I have 3 kukte from that time that works perfectly today. I just had to change the rubber gasket that seals the lid over time. But the whole Arad household had a stock of pressure cooker and cotiogău (kotyogo & # 8211 pressure coffee maker).

You can also cook this dish of pipote and hearts in a classic pot but the time will be 3 times longer and you will have to replenish the liquid as it decreases.

I recommend another recipe for hearts and peppers with garlic, onion and whiter sauce & # 8211 see here.

Peppercorns and hearts are generally served with small flour dumplings, plain rice or boiled macaroni (when I say macaroni I mean those long pasta with a hole in the middle). It is not wrong if we accompany it with a mashed potato or even with natural potatoes with parsley. Or even with slices of fresh bread. Polenta is not part of our family's repertoire and we do not cook it as a side dish but only as a stand-alone (with cheese and cream) but no one stops you from joining it to this stew.

From the quantities below results 4 servings of heart stew and chicken pipettes with mushrooms & # 8211 diet recipe for pressure cooker.


Pipette stew and hearts with pasta

The stew of pipote and hearts with pasta is one of those recipes for "cooked food" or "type two" that reminds me of childhood and home cooking, my mother's recipes and the impatience with which we returned from school knowing that it is waiting for us hot food at home.

In our family, the "classic" garnish for pipette stew and heart was pasta, which we generically called "macaroni", regardless of whether it was macaroni or not. But it is certain that there were always short pasta, spirals or melicisiori, which matched the sauce perfectly. We also eat the famous paprika with pasta, where the side dish was always your choice: pasta or polenta. I always opt for pasta!

In the recipe for Tocanita of pipote and hearts with pasta, the spirals with egg or “serpentines” from Paste Baneasa fit perfectly! With the classic and beloved taste of egg pasta, the serpentines contain liquid egg and wheat of the best quality. The outcome? Some pasta with a special color, a texture that keeps very well when boiled and the unique taste of egg pasta.

In the last 3 years, Baneasa Easter has been a constant presence in our kitchen, from durum wheat, which we use to more "modern" pasta recipes and to those with egg, which I always use when I want the traditional taste. , known and loved. From pasta with cheese to couscous or noodles, pasta with egg is always on the shelf in my pantry, waiting to turn into delicacies as today's recipe - Stew of pipote and hearts with pasta.

Pasta stew and hearts with pasta - Everything you need to know about the recipe

  • Pipettes and hearts must be thoroughly cleaned before use. We clean the pipettes from the stingy in the middle and cut the top of the hearts to remove the membranes and traces of blood. Then we wash them several times in cold water.
  • Boil the pasta separately, following the instructions on the package and then add them over the stew, after the pipettes and hearts have boiled.
  • You can use the same recipe for pipettes and turkey hearts, only you have to cut them into smaller pieces, don't put them whole in the stew. You can also use diced chicken (boneless meat or breast), turkey or pork (meat, neck).

Ingredients for 4-6 servings of Tocanita de pipote and hearts with pasta

  • 300g serpentines with Baneasa egg
  • 1 kg of pipettes and chicken hearts
  • a large white onion
  • ½ red bell peppers
  • ½ yellow bell peppers
  • ½ green bell peppers
  • 3 tablespoons sunflower oil
  • salt pepper
  • a teaspoon of smoked paprika (or sweet / hot paprika, according to preferences)
  • a bunch of green parsley
  • 300ml water

First we prepare the pipettes and the hearts, which we wash very well in cold water and clean them of stingles and membranes. Finely chop the onion, cut the pepper into cubes.

In a large skillet, heat the olive oil and sauté the onions and peppers for 5-7 minutes over medium heat or until soft. Add the pipettes, hearts and spices. We mix very well. Pour over 300ml of water or enough water to cover the meat. Let the stew of pipote and hearts boil over medium to low heat for an hour or until the meat is well cooked. When the meat is cooked, add the finely chopped green parsley.

Boil the pasta according to the instructions on the package, in 3 liters of water. For every 100g of pasta, boil 1 liter of water. Add a little salt. We put the pasta only when the water boils and let them boil after the indicated time. We then drain them from the water in which they boiled, without passing them under a stream of cold water. Thus, the starch on the pasta will help the stew sauce to stick better to the pasta.


Steps

Before cooking the pipettes, we clean them well in warm water, they may have a thick membrane on the inside that can be removed.
Put them with a little oil in a bowl on the fire, mix with a spoon, add enough water to cover them and let them boil.

When the water has dropped and the pipettes are not boiled, we pour more water and continue boiling.
Finely chop the onion and kapia pepper or a sliced ​​donut.
We take a pipota and cut it with a knife, if it is soft we put onion and pepper, sprinkle salt and pepper and let it simmer for a few minutes.
Pour the tomato juice and hot pepper into rounds, let it boil until the sauce decreases.
Turn off the heat and serve hot with polenta and pickles.


Zinc is an indispensable element for bone growth in children, which can be found skillfully in pipettes. This is why they are recommended for children. In addition, zinc strengthens nails and hair.

Chicken pipette stew. The high protein content contributes to the acceleration of the metabolism, which prevents the growth and appearance of tumors. In addition, selenium in pipettes is an important element for the proper functioning of the thyroid gland and increases longevity. By consuming pipette you will be able to stay healthy and healthy for a long time.


Pipette stew and chicken hearts

Chickpeas and chicken hearts are cheap and nutritious. I really like the taste and the consistency. The only downside is that it boils a bit hard. But there is a solution: the pressure cooker! If you do not already own one, I strongly recommend that you buy one. There are now various variants, with different capacities, at decent prices. For example, on emag, but you can also find it in hypermarkets, at dedicated districts.
I'll tell you a tip: you can boil a larger amount of pipettes and hearts and freeze them in portions. Then just take out a portion, from which you prepare the stew. This way, you save time for future times.

  • 600 g pipote and chicken hearts
  • 2 medium-sized onions
  • salt, spices, bay leaf
  • greenery, optional

Pipettes and hearts are cleaned of clots and skin, if necessary, washed well and drained. Boil in a pressure cooker with salt, 1 onion and bay leaf, and enough water to contain them. From the moment the valve is raised, turn on the heat and keep for about 25 minutes. After the time has elapsed, turn off the heat and wait until the pressure drops, only then will the lid of the pot open. Be careful not to burn yourself with hot steam. If you do not have a pot of this, cook them on the stove, over low heat, until they penetrate (about 1.5-2 hours).

Strain the peppers and hearts (use the soup for a soup), and after they cool a bit, cut them into smaller pieces (hearts in 2, pipettes in 3-4).

In a deep, wok-type pan, heat the olive oil, in which lightly fry the julienned onion. Add the meat, keep it on the fire for another 2-3 minutes, stirring. Season to taste. I like to put hot peppers. Then add the chopped greens and turn off the heat.

The stew can be served immediately, but it is good and cold. Because it is made with olive oil, it does not grind.

TOTAL: 690 grams, 874.8 calories, 94.8 proteins, 49.6 lipids, 7.7 carbohydrates, 1 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Steps

Before cooking the pipettes, we clean them well in warm water, they may have a thick membrane on the inside that can be removed.
Put them with a little oil in a bowl on the fire, mix with a spoon, add enough water to cover them and let them boil.

When the water has dropped and the pipettes are not boiled, we pour more water and continue boiling.
Finely chop the onion and kapia pepper or a sliced ​​donut.
We take a pipota and cut it with a knife, if it is soft we put onion and pepper, sprinkle salt and pepper and let it simmer for a few minutes.
Pour the tomato juice and hot pepper into rounds, let it boil until the sauce decreases.
Turn off the heat and serve hot with polenta and pickles.


Steps

Before cooking the pipettes, we clean them well in warm water, they may have a thick membrane on the inside that can be removed.
Put them with a little oil in a bowl on the fire, mix with a spoon, add enough water to cover them and let them boil.

When the water has dropped and the pipettes are not boiled, we pour more water and continue boiling.
Finely chop the onion and kapia pepper or a sliced ​​donut.
We take a pipota and cut it with a knife, if it is soft we put onion and pepper, sprinkle salt and pepper and let it simmer for a few minutes.
Pour the tomato juice and hot pepper into rounds, let it boil until the sauce decreases.
Turn off the heat and serve hot with polenta and pickles.


Steps

Before cooking the pipettes, we clean them well in warm water, they may have a thick membrane on the inside that can be removed.
Put them with a little oil in a bowl on the fire, mix with a spoon, add enough water to cover them and let them boil.

When the water has dropped and the pipettes are not boiled, we pour more water and continue boiling.
Finely chop the onion and kapia pepper or a sliced ​​donut.
We take a pipota and cut it with a knife, if it is soft we put onion and pepper, sprinkle salt and pepper and let it simmer for a few minutes.
Pour the tomato juice and hot pepper into rounds, let it boil until the sauce decreases.
Turn off the heat and serve hot with polenta and pickles.



Comments:

  1. Ander

    You won't change anything.

  2. Keshav

    I think is missing.

  3. Rawiella

    This is just a great thought.

  4. Guin

    Agree, a useful piece



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