Stuffed Calf Heart – *

Open the calf’s heart with a sharp kitchen knife, water it well, remove the blood and cut out the tendons in the middle. Later, the veal heart is filled with the farce (all the above ingredients mixed well) and sewn with twine. Fry the heart with a little fat in a casserole on all sides, then add the roast vegetables (mirepoix (diced root vegetables)) and the tomato puree. Dust with the flour and brown well, then add water or soup, season and cook for almost 120 minutes.

The veal heart is cooked when it can be easily pierced.

The sauce is reduced to the desired thickness, strained, seasoned and finished with the cream.

Pour the sauce over the veal heart cut into slices and serve with bread dumplings and leaf salad.

(*) Eppis ibaer ds Härz! – Surely no one doubts about the importance of the heart. Everyone immediately thinks of the living organ and not of a tasty meat dish. You will hardly find beef, veal or possibly pork hearts on a menu of our gourmet restaurants. The preparation of this delicacy is reserved for housewives. However, the heart also has a nutritional value. Heart has a high content of egg white, is rich in vitamins and low in calories, 100 g of heart contains only 115 calories.

Our tip: If you like to cook with fresh herbs, it is best to get K

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