Stewed chicken hearts with spaghetti
4 servings
30 minutes
Braised chicken hearts with spaghetti is an exquisite and cozy dish that combines the depth of Italian flavors with an unexpected use of offal. Chicken hearts braised in aromatic tomato sauce with hints of oregano and garlic absorb a rich taste, while the addition of red wine gives them a pleasant acidity and slight astringency. Spaghetti gently enveloped in this thick, rich sauce create a harmonious duet where the softness of the pasta meets the firmness of the offal. This dish is a great choice for those who appreciate rich flavors and unusual culinary solutions. It is perfect for a cozy family dinner or for gourmets seeking new gastronomic experiences. Fresh parsley completes the composition, adding freshness and aroma to this Italian classic.
1
Prepare all the ingredients.
2
Chop celery, onion, and garlic finely.
- Celery stalk: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
3
Clean the chicken hearts from fat and blood.
- Chicken hearts: 250 g
4
Heat olive oil in a pan and sauté onion and celery until lightly golden. Add garlic at the end.
- Olive oil: 40 ml
- Onion: 1 head
- Celery stalk: 1 piece
- Garlic: 2 cloves
5
Add the hearts to the pan and fry on high heat for a few minutes.
- Chicken hearts: 250 g
6
Pour in the wine and evaporate for 2 minutes.
- Red dry wine: 100 ml
7
Add tomatoes with juice and oregano. Bring to a boil and simmer on low heat for 5-7 minutes. Season with salt and pepper.
- Canned tomatoes in pieces: 400 g
- Oregano: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
8
Boil the pasta according to the instructions.
- Spaghetti: 300 g
9
Place the pasta and hearts with sauce on a plate.
10
Serve garnished with finely chopped parsley.
- Parsley: 10 g