Eichkatzerl`s Quick Little Heart Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g heart (s), (chicken hearts)
- 2 onion (s), red
- 1 tablespoon tomato paste
- 250 ml poultry broth
- 100 ml cream
- Rosemary, basil and thyme, dried
- salt and pepper
- sugar
- Paprika powder, noble sweet
- 300 g pasta, e.., spirals or ribbon noodles
- olive oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente according to the package instructions, drain, drain and set aside.
- Peel the onions and cut into fine strips.
- Brown the washed chicken hearts in a large, deep pan in a little olive oil. Add the onions and continue frying everything. Then add the tomato paste and roast with it. Add the herbs and paprika and sweat with it. Deglaze everything with the broth and cream and bring to the boil. Season to taste with salt, pepper and sugar and simmer on a low heat until the sauce is creamy. Season again to taste.
- Add the pasta and mix everything well.
- A mixed salad tastes good with it.
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