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Local cuisine of Polesine

Stewed beef heart

Difficulty: medium

Preparation time: 2 h

Ingredients: For 10 servings: 2 kg. beef heart, 200 gr. onions, 100 gr. carrots, 100 gr. celery, 100 gr. potatoes, 500 cl. stock, 200 gr. white wine, 70 gr. plain flour, 100 gr. butter, 100 gr. oil, parsley and a few bay leaves.

Method: In a pan, brown the finely chopped onion, celery, carrot, parsley and potato in the oil and butter. After five minutes, when vegetables are warmed through, add the heart, washed and cleaned of filaments and nerves, the stock, the wine and the bay leaves. Season with salt and pepper, cover and cook for an hour. Remove the heart, slice it and put in back into the pan adding butter and flour, mix well to avoid lumps. Cook for at least half an hour watching that it does not stick to the pan and adding some stock if necessary. Serve with some smooth hot polenta.

Wine matching: Colli Euganei Merlot: produced in the area of the Euganean hills with at least 90% of merlot grapes. The wine is a more or less intense ruby red, the bouquet is pleasant and typically grassy. It is dry and soft to the palate. To be served at 16-18°.

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