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Pipote peppers

Pipote peppers

Wash the pipettes well, put them on and dry them with an absorbent napkin.

Heat the oil in a bowl and then add the finely chopped onion and the vegetable mixture. Let it cook for a few minutes and then add the pipettes. Let them harden a little and then add salt, pepper, paprika and 200 ml of boiling water. Let it simmer for 20-25 minutes and add more water if necessary. We check them and when they are cooked we add the milk mixed with flour. Let it boil, add more spices if necessary and add sour cream.

Turn off the heat and put a handful of greens. I served them with mashed potatoes, they were very tasty.

Pipote dishes and hearts: recipes you should try

Good things are said to be illegal, immoral or fattening. Fortunately, this principle does not apply to delicious pipote and heart dishes, dishes that Romanians have grown up with and that they constantly consume.

Some of the most delicious dishes are made from organs: terrines, pies, mousses and more. These goodies, which some have forgotten, are also enthroned in the menus of Michelin-starred restaurants: bullies, lures, brains, liver.

All organs are edible and, in the past, nothing was wasted when an animal was slaughtered. Romanians have in their gastronomy a lot of such dishes, from the food of pipotes and hearts, to caltaboşi, leprosy, fried liver, brain bread, tongue with olives, belly soup.

The most consumed organs come from chicken, but those of turkey, pork and beef are also the main ingredients in many dishes.

The organs are very nutritious and sometimes contain more nutrients than meat. They have a high iron content, are rich in B vitamins and minerals such as magnesium, selenium and zinc. They are also an excellent source of protein. Animal proteins provide all nine essential amino acids for the body.

The organs are much more satiated, eliminating for a longer period the feeling of hunger. In addition, they are cheaper than many other types of meat.

Chicken livers, as well as various pipote and heart dishes, are among the dishes that many of us grew up with. Whether it's the stew with pipote and hearts, the sour soup with borscht, the creamy ciulamaua or the pie with pipote and hearts, all these can still be found on our tables today. And to take full advantage of the qualities of chicken organs, and their wonderful taste, prepare a simple and tasty dish of pipote and hearts.

Heart and pepper stew with cream and garlic

Many try, few succeed - the food of hearts and pipettes is the endurance test of any housewife. I admit, I walked around them for a long time, remembering with horror the moment of cleaning and skinning, of which only a handful of meat remained. But, as he was skilled, the years passed, and the experience gained after the culinary failures brought me to this stage of life, in which I, anti-talent in the kitchen, tell you how to cook the best stew of hearts and pipettes. chicken.

And not anyway, but boiled for 2 and a half hours in its own juice, in wine, then in the sauce formed with bay leaves, and drained at the end with a delicious sauce of cream, garlic and greens.

I recommend you try the recipe on a weekend, because it takes some time and plenty of garlic is not exactly friendly with socializing.

Here are the ingredients and how to prepare a dish of fragrant and tender hearts and peppers to melt in your mouth!

Preparation time: 15 minutes

Cooking time: 2.5 hours


  • 800 grams of hearts and pipettes
  • 200 ml of semi-sweet or semi-dry wine, white or pink
  • 2 white onions
  • 50 grams of butter
  • 4-5 bay leaves
  • 300 ml of water
  • 200 ml cooking cream 30% fat (or 15%, if you are bad with cholesterol)
  • a yolk
  • half a bunch of dill
  • half a bunch of parsley
  • salt, white pepper - to taste
  • 8 cloves of garlic

Method of preparation:

Wash the pipettes and hearts thoroughly - in the end, make sure you rinse them well so that no traces of blood remain. Cut the pipettes into small pieces and cut the hearts in half lengthwise.

DO NOT remove the hard skin of the pipettes! At first glance, it looks inedible, but as it boils, it will become soft. If you butcher the pipettes in the same way, trying to get only the meat, you waste a lot of them and it's a shame. Plus you're unnecessarily struggling to do that for a good few minutes.

Once thoroughly washed and cut, the organs are placed on an absorbent napkin (even 3-4).

Meanwhile, cut the onion - julienne or diced, as you like. Melt the butter in a double-walled pot.

Add the onion to the melted butter, salt to taste and let it soften over medium heat, stirring occasionally.

When the onion is ready, add the hearts and pipettes to the pot, mix well and let it simmer. The organs will leave a lot of water. I left them on the fire for about 30 minutes, until almost all the liquid evaporated. But be careful, mix well all this time.

Quench with 200 ml of wine, mix well and wait for the liquid to evaporate again, about 30 minutes.

When the liquid remains about a finger and all the contents are bubbling, it's time to add water - I put 2 cups of hot water. Put the bay leaves, then turn the heat to low, leave the pot half-covered and wait… At least an hour and a half. All the while, mix well.

Meanwhile, break an egg into a bowl, separate the yolk and mix it with the liquid cream. Press the garlic and add it to the cream sauce. You can add greens - dill and parsley - either now, in the sauce, or after you turn off the heat. I chose the first option.

After an hour and a half, check a piece of heart and a piece of pipot if they are soft and add more water during boiling if they are not well cooked. At the end, increase the heat, add the mixture of cream, garlic, egg yolk and greens. Season with salt and pepper, mix well and bring to a boil, then turn off the heat.

The dish can also be prepared with tomato sauce, but not long ago I enjoyed a generous portion of marinated meatballs - which you can see here - so I preferred to try the cream version. It best fits a polenta.

I wish you good luck and I can't wait to find out how you cook this dish!

Chicken Pipote - 2 very tasty, filling and very easy to make recipes!

A real housewife does not ask herself what she can prepare from chicken breasts, because they are an economical and universal product. There are a lot of recipes, and today we introduce you to some of them.

1. Dietary chicken breasts in cream


-200 gr of fermented cream


1.Cut the onion scales, as thin as possible.

2.Wash the pipettes very well, then dry them and transfer them to a hot pan.

3. Fry them for 5-7 minutes, stirring constantly.

4. Add the onion, season with salt and pepper and simmer for 30 minutes on low heat, stirring regularly.

5. The pipettes must be cooked in the liquid they will leave in the onion, which in the end will practically not even be felt.

6.After 30 minutes, sprinkle the pipettes with grated nutmeg.

7. Add the cream, stir for 1 minute, turn off the flame and leave the pipettes under the lid for a few more minutes.

8. Put the food on the plate and, optionally, you can sprinkle the pipettes in cream with lemon.

2. Chicken pods with mushrooms

Pipotes with mushrooms are incredibly tasty!


-350 gr of mushroom mushrooms

-1 tablespoon olive oil


1.Wash and clean the pipettes, then cut them into small pieces (cut each pipette into 3-4 parts).

2.Put the pipettes in the cauldron and add water and salt.

3. Cover the pot with a lid and let it simmer for 40-50 minutes (it would be good for 1.5 hours, then the pipettes will be softer).

4.Wash the mushrooms 30 minutes before the pipettes are ready.

5. Dry them with a paper towel.

6.Cut the mushrooms and onion into small cubes.

7. Fry the onion in the pan with oil, stirring with a spatula, until golden brown.

8. Add the mushrooms and fry the vegetables until the liquid evaporates. Mushrooms should remain soft and onions - do not burn.

9.Put the pipettes in the pan and pour some of the soup in which they boiled.

10.Mix, cover with a lid and simmer for 15-20 minutes on very low heat.

11. The pipettes are ready! All you have to do is put them on plates and serve them.

Rice pilaf with pipettes and hearts

Sometimes I miss my childhood, my grandparents, my mother, the times when we were looking forward to coming from school and I knew since we entered the block that Buni and she cooked us something good. The pilaf of rice with pipettes and hearts or any chicken is one of the recipes of childhood, a very simple recipe, but with which you can never fail.

& # 8211 700 gr pipote and hearts (well washed and cleaned of skins)
& # 8211 a large chopped onion
& # 8211 enough oil to cover the bottom of the pan in which you cook
& # 8211 salt, pepper, 2 teaspoons paprika
& # 8211 a cup of rice
& # 8211 enough water to cover the meat

Heat the oil and heat the onion in it, not hard, only until it is bottled. Then add the meat and spices: salt, pepper, paprika and enough water to cover the meat. Separately, until the meat boils, we also boil the rice. When the meat is cooked, remove the pan from the heat and add the boiled rice. Season with salt and pepper if needed. It is better to put more water on the meat if you are afraid that it will not be enough for all the rice. That said, it's better to have a place to go than to have nothing to put. However, the rice also draws water. It is very important not to boil the rice too much, to keep the grains intact and not to stick to each other.

Have a great appetite and if you have a turkey with pickles put by your grandmother, don't be shy to eat a pickled cucumber or a hot pepper next to the pilaf.

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