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Veal hearted parakeet with Thai red curry
ingredients
servings
2
Calf heart
125 grams
Extra virgin olive oil
2 teaspoons
Celery
1 spoon
Carrots
1 half
Shallots
1 unit
Garlic
1 wedge
White table wine
2 spoons
Jerusalem artichokes
125 grams
Onions
1 unit
Red curry
1 spoon
Oyster mushrooms
125 grams
Water
100 mL
second courses from Thailand
Veal hearted parakeet with Thai red curry
Veal hearted parakeet with Thai red curry
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fusion dish between a cut of unused meat and Asian ingredients, for a delicious and full-bodied dish!
preparation
step 1
Cut the heart into strips, usually already sold in slices, wash it and dry it, making it brown then very high flame for 3 minutes with the oil
step 2
Chop the shallot, garlic, carrot and celery finely but not too much
step 3
Remove the heart from the frying pan, put it aside and in the same frying pan, in medium heat, to brown the chop. After two minutes, blend with white wine
step 4
Wash the topinambur, cut it into slices and add it to the chop, after evaporating the wine
step 5
The composition of red curry pasta I use. It is spicy, spicy and salty, so why not add salt to the recipe. Warning: It is not a vegetarian or vegan ingredient
step 6
Prepare the other vegetables: sliced the onion, strips of the same magnitude as those of the heart, mushrooms, after having washed them and squeezed
step 7
After two minutes, add 100 ml of water, curry (about 3/4 tablespoon), mix and cook for 10 minutes, add the onion and bake until full water is absorbed
step 8
Pour the heart (with the served sauce), the mushrooms, boil for two more minutes and serve. I suggest to accompany it with rice or bread without salt, to balance the strong taste of the dish. Enjoy your meal!
