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because I don't eat fried pipote, from the other half a kilogram of pipote I made a stew ... the picture didn't come out very well because of the flash: S

  • 500 g chicken breasts
  • 2 onions
  • 1 capsicum
  • 2 tomatoes
  • half a cup of tomato juice
  • 1 tablespoon olive oil
  • 3 tablespoons soy sauce
  • 2 cloves garlic
  • half a lemon
  • salt, pepper, basil
  • 5-6 tablespoons of water

Servings: 2

Preparation time: less than 90 minutes

RECIPE PREPARATION Pipette stew:

Boil the pipettes well before. Remove to a plate and leave to cool.

Heat the oil in a small pot and put the diced onion and soy sauce over the onion.

Turn it over and then put the diced kapia pepper.

Then put the pipettes and leave for about 5 minutes, taking care to turn them constantly.

Put water over the pipettes and let it simmer for a while.

Add diced tomatoes and crushed garlic. Let it simmer again and then add the tomato sauce and leave for another 20 minutes. When it is almost ready, add salt and pepper to taste, basil and juice from half a lemon.

Serve hot with polenta.


Good appetite!


A quick recipe for a tasty meal

The ingredients you need in this case are the following:

- 500 ml of strained vegetable soup

- 1 finely chopped bell pepper

- 1 large grated carrot

- 3 cloves of crushed garlic

- paprika, salt and pepper to taste.

The preparation method is as follows:

Clean well and wash the pipettes, then cut them into approximately equal pieces and set them aside. Then heat the oil well in a pan and heat the onion, bell pepper and carrot. When you notice that they have changed color slightly, transfer them to a pot and add the pieces of pipote, strained soup, broth and spices. Boil everything over low heat for at least an hour. When you see that the liquid has dropped and the pipettes have softened, you can add the crushed garlic. Leave the food on the fire for another 5 minutes and then set it aside to cool.

Pipette stew it can be served with a salad or, if you prefer the traditional Romanian menu, with a little hurried polenta. Regardless of the option you opt for, we guarantee that you will only receive praise for the gastronomic talent you show.


A quick recipe for a tasty meal

The ingredients you need in this case are the following:

- 500 ml of strained vegetable soup

- 1 finely chopped bell pepper

- 1 large grated carrot

- 3 cloves of crushed garlic

- paprika, salt and pepper to taste.

The preparation method is as follows:

Clean well and wash the pipettes, then cut them into approximately equal pieces and set them aside. Then heat the oil well in a pan and heat the onion, bell pepper and carrot. When you notice that they have changed color slightly, transfer them to a pot and add the pieces of pipote, strained soup, broth and spices. Boil everything over low heat for at least an hour. When you see that the liquid has dropped and the pipettes have softened, you can add the crushed garlic. Leave the food on the fire for another 5 minutes and then set it aside to cool.

Pipette stew it can be served with a salad or, if you prefer the traditional Romanian menu, with a little hurried polenta. Regardless of the option you opt for, we guarantee that you will only receive praise for the gastronomic talent you show.


Pipote stew recipe with onion & # 8211

  1. We clean the pipettes and wash them. We cut them in half and put them to boil in a saucepan with water together with the thyme and the bay leaf. We cook them for an hour and 15 minutes, until they are well cooked.

2. Meanwhile, wash the vegetables, clean them and chop them.

3. Heat the oil in a saucepan and sauté the onion with the peppers and carrots for 4-5 minutes, until soft. Add the boiled pipettes, paprika and a cup of water in which they boiled the pipettes. Let them simmer for about 10 minutes. Add the tomato paste, tomatoes, garlic, salt and pepper and cook the stew for about 15 minutes. Add the greens and mix.


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

Ingredient:

  • 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 this time, mix well.

Meanwhile, break an egg into a bowl, separate the yolk and mix 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 cooking 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!


If you like it, share it with your friends!





Ingredient:

700g pipote
250g bacon
2 onions
8 medium carnations
4 carrots
200ml broth
3 tablespoons sour cream
100g melted cheese
1 tablespoon vegetable optional
Salt and pepper to taste
Chilly optional
Fresh dill
Frying oil

Method of preparation:
We clean the carrots, wash them and cut them into rounds.

We peel the potatoes, wash them and cut them into cubes.

Put water in a saucepan, add a pinch of salt and boil the carrot slices. Let it boil for 15 minutes, then add the diced potatoes to the pan. Let everything boil for another 25-30 minutes.

After they have boiled, take out the carrots and potatoes in a strainer and let them drain.

We clean the onion, cut it into small pieces and put it to harden, in a pan, with oil.



Cut the bacon into slices and fry it in another pan with a little oil. Let it, until it takes on a slightly reddish color.



After both the onion and the bacon have hardened, we put them in a strainer to drain the excess oil.

We clean and wash the pipettes, then let them drain a little in a strainer.

In a larger saucepan, put oil, add the pipettes and leave them to harden a little. Season with 1 tablespoon vegeta, salt, pepper, chilly (optional) to taste, add a little water to cover them and let them boil.


After 15 minutes, add the bacon and onion & # 8211 pre-cooked -, the broth and add more water. Let everything boil until the pipettes are almost ready.


Towards the end, we add the potatoes and carrots cooked beforehand, we add more water, enough to cover them in case it is needed.


Add melted cheese.

Add the sour cream, which we can dissolve before putting it in the pan with a little stew juice and let it boil for a few more minutes.

At the end, add the finely chopped dill and mix until incorporated into the stew. This stew recipe is a delight. Try it and you will not regret it.





If you like it, share it with your friends!





Ingredient:

700g pipote
250g bacon
2 onions
8 medium carnations
4 carrots
200ml broth
3 tablespoons sour cream
100g melted cheese
1 tablespoon vegetable optional
Salt and pepper to taste
Chilly optional
Fresh dill
Frying oil

Method of preparation:
We clean the carrots, wash them and cut them into rounds.

We peel the potatoes, wash them and cut them into cubes.

Put water in a saucepan, add a pinch of salt and boil the carrot slices. Let it boil for 15 minutes, then add the diced potatoes to the pan. Let everything boil for another 25-30 minutes.

After they have boiled, take out the carrots and potatoes in a strainer and let them drain.

We clean the onion, cut it into small pieces and put it to harden, in a pan, with oil.



Cut the bacon into slices and fry it in another pan with a little oil. Let it, until it takes on a slightly reddish color.



After both the onion and the bacon have hardened, we put them in a strainer to drain the excess oil.

We clean and wash the pipettes, then let them drain a little in a strainer.

In a larger saucepan, put oil, add the pipettes and leave them to harden a little. Season with 1 tablespoon vegeta, salt, pepper, chilly (optional) to taste, add a little water to cover them and let them boil.


After 15 minutes, add the bacon and onion & # 8211 pre-cooked -, the broth and add more water. Let everything boil until the pipettes are almost ready.


Towards the end, we add the potatoes and carrots cooked beforehand, we add more water, enough to cover them in case it is needed.


Add melted cheese.

Add the sour cream, which we can dissolve before putting it in the pan with a little stew juice and let it boil for a few more minutes.

At the end, add the finely chopped dill and mix until incorporated into the stew. This stew recipe is a delight. Try it and you will not regret it.





If you like it, share it with your friends!





Ingredient:

700g pipote
250g bacon
2 onions
8 medium carnations
4 carrots
200ml broth
3 tablespoons sour cream
100g melted cheese
1 tablespoon vegetable optional
Salt and pepper to taste
Chilly optional
Fresh dill
Frying oil

Method of preparation:
We clean the carrots, wash them and cut them into rounds.

We peel the potatoes, wash them and cut them into cubes.

Put water in a saucepan, add a pinch of salt and boil the carrot slices. Let it boil for 15 minutes, then add the diced potatoes to the pan. Let everything boil for another 25-30 minutes.

After they have boiled, take out the carrots and potatoes in a strainer and let them drain.

We clean the onion, cut it into small pieces and put it to harden, in a pan, with oil.



Cut the bacon into slices and fry it in another pan with a little oil. Let it, until it takes on a slightly reddish color.



After both the onion and the bacon have hardened, we put them in a strainer to drain the excess oil.

We clean and wash the pipettes, then let them drain a little in a strainer.

In a larger saucepan, put oil, add the pipettes and leave them to harden a little. Season with 1 tablespoon vegeta, salt, pepper, chilly (optional) to taste, add a little water to cover them and let them boil.


After 15 minutes, add the bacon and onion & # 8211 pre-cooked -, the broth and add more water. Let everything boil until the pipettes are almost ready.


Towards the end, we add the potatoes and carrots cooked beforehand, we add more water, enough to cover them in case it is needed.


Add melted cheese.

Add the sour cream, which we can dissolve before putting it in the pan with a little stew juice and let it boil for a few more minutes.

At the end, add the finely chopped dill and mix until incorporated into the stew. This stew recipe is a delight. Try it and you will not regret it.





Video: How to pipette correctly a short step-by-step introduction into proper pipetting


Comments:

  1. Tadeo

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  2. Gukree

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  4. Hwithloew

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  5. Elwyn

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  6. Ripley

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