in Germany

Eichkatzerl's quick heart pan

updated

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Ingredients for 4 servings:

  • 500 g heart(s) (chicken hearts)
  • 2 onions, red
  • 1 tbsp tomato paste
  • 250 ml chicken stock
  • 100 ml cream
  • e.g. rosemary, basil and thyme, dried
  • salt and pepper
  • Sugar
  • Paprika powder, sweet
  • 300 g pasta, e.g. spirals or ribbon pasta
  • olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with noodles

Cook the pasta according to the package instructions until al dente, drain, and set aside. Peel the onions and slice thinly. Brown the washed chicken hearts in a little olive oil in a large, deep pan. Add the onions and continue to fry. Then add the tomato paste and fry. Add the herbs and paprika and sauté. Deglaze everything with the stock and cream and bring to a boil. Season with salt, pepper, and sugar and simmer on low heat until the sauce is creamy. Season again to taste. Add the pasta and mix everything well. Serve with a colorful salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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