Having washing and cleaned the heart of veins, and skin proceeds to cut the heart into pieces and then cut into fine sheets, season with salt and pepper.
| 🚻 4 Diners | 🕘 30m | 🍵 Media | 🤯 |
| Ingredients to make the veal heart to wine: |
| 1 heart of veal 1 bouquet of parsley or coriander 1 medium red paprik English sauce 50 gr. of butter olive oil salt and pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with red wine |
Ingredients to make the veal heart to wine:
2. In a deep container to macerate the heart with all finely chopped herbs and vegetables, with wine or beer and a few tablespoons of broth, for 1 to 2 hours, well covered in the fridge.
3. When preparing, place the butter and a splash of olive oil in a cauldron or casserole and when it is hot add the heart portions to taste. It is allowed to cook for twenty minutes over low heat until it is very golden and so dry as its preference is. Serve very hot with garlic bread, hot arepitas, white rice or potato puree.
