Traditional recipes

Food for pipettes and bird hearts

Food for pipettes and bird hearts

It is a simple and tasty dish. When I'm out of ideas and want something fast, I make this recipe.

  • a small bag of hearts and bird pipettes
  • an onion
  • 4-5 cloves of garlic
  • 3 tablespoons tomato paste
  • 2 tablespoons oil
  • salt, pepper, parsley to taste

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Food for pipettes and bird hearts:

We wash the hearts, cut their tails, and divide the pipettes into 2 if they are too big and boil them. We throw the first water and boil it again. It should be left for about 30-40 minutes to penetrate easily with a fork.

Heat the onion in a pan with oil, then put the hearts and pipettes of poultry and tomato paste. Put water and let it boil for another 15 minutes, until the sauce decreases. Add salt and pepper to taste.

At the end, put the chopped garlic and chopped parsley, then take the food after the fire. It is served with pleasure.

Good appetite!


Rice pilaf with pipote

This Rice pilaf with pipote, was a common type that my mother often prepared when we were children. He was very full and went great with some pickled cucumbers in the sun, or pickled cucumbers, or various tomato salads with cucumbers.

  • Cold preserved cucumbers
  • Cucumbers fermented in the sun

I often prepare it according to her recipe. Prepare the base like a stew, then add the rice and the pilaf is ready. Sometimes especially in winter after the rice is half cooked, I put the pan directly in the preheated oven for about 15-20 minutes and so the pilaf is even better.

In summer, when it is warmer, I prefer the version presented in the Video Recipe below!

Pleasant viewing and increased cooking.

Rice pilaf with pipote & # 8211 Ingredients

500 g pipette and chicken hearts
2-3 pieces of onion
1-2 bell peppers
2-3 tablespoons gulyas paste or 1 teaspoon paprika
400 g diced tomatoes from Sun Food
or 3-4 peeled and chopped tomatoes
150 g of rice
50 ml oil
salt and pepper to taste
green parsley

Rice pilaf with pipote & # 8211 Preparation

Chop the onion and pepper. Heat 50 ml of oil and sauté the onion for 2-3 minutes. Add the finely chopped peppers and sauté
until it softens.

Add the cleaned and washed pipettes and hearts.
Season with salt and pepper. Add the gulyas paste (or paprika) and the tomatoes.

Stir, cover and cook for 3-4 minutes. Add enough water to cover the pipettes well. Cover and simmer until the pipettes and hearts are boiled. If necessary, add more water.

To the sauce formed add 150 g of rice and water, if needed
enough to cover the rice. Sprinkle with finely chopped green parsley,
stir and simmer until the rice is half cooked.
Cover the pan with the lid and let it sit for at least 30 minutes until the rice absorbs all the sauce.

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Stew from Pipote and Hearts

Stew from pipettes and hearts, can be made both from chicken meat , Pork , but also from hearts and pipettes . This one stew I prepared it in pressure cooker from the Expert Plus pot set from Pyramis to shorten the cooking time. I don't know what you think about these pots, or kukta (that's what we call them…), but I can tell you that I'm happy with them and it was worth the investment.

Below you have presented the Recipe in VIDEO format. Enjoy!

In 15 minutes stew mine was ready, which cooked in other pans, pots, would have lasted at least 60 minutes until it was cooked. So I think you are right and you agree with me that it is very useful in people's homes, especially when you have a job, you get home and you don't know what to do with fast and good food….

I recommend you try it too Pipette soup and hearts or and Dish with peas and pipote I'm sure many of you will like it.

  • Pipette soup and hearts
  • Dish with peas and pipette

Ingredients Stew of pipettes and hearts :

500 gr hearts and pipote (mixture)
3 pieces of onion
3-4 peeled tomatoes
2 bell peppers
salt, pepper to taste
1 bay leaf
1 generous teaspoon of paprika (who likes spicy can also use hot paprika)
5 tablespoons oil

Preparation Stew from pipettes and hearts :

First of all we wash the hearts and the pipettes in cold water. Cut the hearts in half and clean the remaining blood clots on the inside and then cut the aorta. Cut the pipettes in half. After we have finished cleaning, we start cleaning the onion, peeling the tomatoes, peeling the peppers and moving on to the next step.

Cut the onion into small pieces as well as the bell peppers and cut the tomatoes into slices in a separate bowl. Heat the oil and heat the onion with a pinch of salt and then add the chopped peppers. Let it cook for a few seconds with the onion. Add the hearts and peppers, season with salt, ground pepper and paprika and then add the tomatoes.

Let it boil for a few minutes, stirring constantly. Put enough water to cover them, the bay leaf and let them boil covered. Leave them until they are cooked (if they are not cooked, add a little more water). In my case I put water and I put the lid of the miracle pot and left it to boil exactly 15 minutes since it started to draw steam through the valve.

I served this stew with polenta, but it goes just as well served with a mashed potato or pasta, or why not even with flour dumplings .

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How to make stew from liver, pipote and chicken hearts

For starters, chicken entrails (livers, pipettes and hearts) they will be washed in water, then drained and added over them lemon juice, pepper (with the role of eliminating the blood and the specific smell of the bird ), stirring and left for about 20 minutes.

Meanwhile, in a adhering pan will be put vegetable oil heat it, then add the hardened onion (until it becomes translucent, slightly golden), stirring constantly with a spatula.

Garlic cleaned and cut very finely will add over onion, left to harden together about 1 minute, will kapia pepper coarsely cut, sliced ​​mushrooms and tomatoes cleaned of skin (or left in their shape, with shell), for approx 5 minutes.

Chicken entrails (livers, pipettes and hearts), after marinating in pepper and lemon juice, they will be rinsed again with warm water and added to the pan, covering it with a lid and left to boil over low heat, for approx. 30-35 minutes (until the entrails are cooked well enough and form a viscous sauce).

During cooking, stew season to taste with salt, ground pepper and cumin powder.

Stew of hearts, pipettes and hearts will serve hot with fresh bread, with seasonal salad or with vinegar / cucumber donuts.


Video: Συκωτάκια κοτόπουλου τηγανητά - Ένας υπέροχος μεζές! (December 2021).