Pork Heart Ragout on Papardelle

5 from 4 votes
Prep Time 30 minutes
Cook Time 1 hour
Rest Time 1 minute
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people



  • 50 ml Vinegar
  • 400 g Pork heart (1 piece)


  • 1 Pc. Onion
  • 1 toe Garlic
  • 1 Pc. Cloves
  • 1 Pc. Bay leaf
  • 0,5 bunch Parsley
  • 1 Msp Pimento
  • Salt pepper


  • 175 g Durum wheat semolina
  • 1 Pc. Egg
  • 25 ml Water
  • Salt


  • Remove the fat from the pig's heart. Cut away the remnants of blood vessels and then cut open. Wash out old blood inside and remove the heart valves. Then cut into small slices. Put in a bowl with a lid. Add the vinegar 50 ml and fill up with water until the heart is completely covered. Therefore, the bowl should not be too big. Put the lid on and stain in the refrigerator for 24 hours.
  • Then pour off the stain but collect it. Dry the heart with kitchen paper and heat the clarified butter in the pan. Cut the onion into rings and chop and fry the garlic. Add the heart in portions. Salt and pepper. Then deglaze with red wine. Add half of the stain and water. Simmer gently for 40 minutes. If necessary, add liquid (stain or red wine or both) to it. Cook the bay leaf and the cloves. Put in a pinch of allspice.
  • As long as the heart is stewing, mix the durum wheat with an egg. Salt. Use half an egg shell and fill it twice with water and add to the dough. The dough should be moist but no longer sticky. Roll with the pasta machine to level 6 or roll out with the rolling pin. Use a knife or a pastry wheel to cut into strips approx. 1.5 cm wide. Turn in a little durum wheat flour so that they don't stick together and leave until you use them. Put the water on shortly before the end of the cooking time. When it is boiling, salt it well and add the papardelle. Boil water. When the papardelle rise, they are ready. Pour.
  • The liquid should have boiled down quite a bit by the end of the cooking time. Fish off the laurel and the carnation. If necessary, stir the ricotta with a little milk until creamy and add to the heart ragout. Stir the ricotta into the pan and slowly bring to the boil. Turn the stove down and let it cook very gently. Season to taste with salt and pepper. Acidify with vinegar to taste. Chop and fold in the parsley. Serve on the freshly cooked papardelle.
  • The pickling process makes the heart tender as butter and almost melts on your tongue.
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Written by John Myers

Professional Chef with 25 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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