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Tradizione rivisitata

How do you cook the heart ?

The heart

Cut of meat and main component of offal , easy and economical, the bovine heart represents, together with the liver , an ingredient capable of surprising guests and simple to reinvent.

The recipes and combinations, thanks also to the historicity of the product, differ in many combinations, to avoid making gross errors it is recommended to use imaginative terms by choosing particular side dishes without changing the cooking method. Son of peasant culture, it lends itself to simple preparations that contain in its being the main ingredient all the essentials to offer a tasty and excellent dish from a nutritional point of view.

Since the heart is a "poor" cut with chemical-physical characteristics almost identical to those of muscle tissue, it requires rapid cooking as the meat fibers risk hardening making chewing difficult. To overcome this detail, our recipe includes a thin cut.



The first step is to prepare the heart by cutting it into thin slices and removing any fat. For a better result of the recipe, we also recommend removing the connective tissue and slicing it into thin slices absolutely perpendicular to the direction of the fibers.

Next, wash, peel and finely cut the onions.

Put a saucepan of water on the heat and, after adding the extra virgin olive oil, bring to the boil.

Add the sugar, vinegar, a pinch of pepper and salt. Finally, add the onions, so as to achieve a light caramelization.

Heat a drizzle of extra virgin olive oil in a non-stick pan and place the previously prepared slices of heart, cook quickly on both sides and remove from the heat.

Now the ingredients are ready to be plated: place the slices of heart on a bed of caramelized onions, add a pinch of salt and your dish is ready to serve, but not before sprinkling the dish with a pinch of parsley .

The extra touch? Prepare the onions the day before, so as to increase the flavor and make the dish even more delicious!