Barigoule of pork heart stew
Item 1 of 1
The heart is a unique ingredient to cook. It is a working muscle and should be prepared in 1 of 2 ways: very slowly for a long period of time, which will help break down the toughness of the meat, or, as it is here, very quickly to serve medium rare thereby retaining its natural flavour and moisture. Pascal Aussignac's earthy pig's heart recipe is a delicious example of nose-to-tail eating, a perfect starter to prompt interesting conversation.
First published in 2015
Ingredients
Metric
Imperial
- 2 pigs hearts, trimmed of nerves and sinew
- 1 carrot, finely diced
- 4 shallots, finely diced
- 2 garlic cloves, chopped
- 1 large ripe tomato, roughly chopped
- 100g of Bayonne ham, or other air dried ham
- 1 knob of butter
- salt
- pepper
- 2 tbsp of olive oil
SAVE RECIPE
Method
1
Place the hearts in a container, submerge in cold water and leave overnight. Change the water once or twice as this will help to remove all the blood and impurities. Remove from the water and cut into large cubes
2
For the barigoule, place a frying pan over a medium heat and add olive oil. Once the oil is hot, sauté the carrots, shallots and diced ham for about 5 minutes. Then, add the garlic and tomato and stir through
- 1 carrot
- 4 shallots
- 100g of Bayonne ham
- 1 large ripe tomato
- 2 garlic cloves
- 2 tbsp of olive oil
4
Heat the butter in a pan over a medium-high heat. Add the diced heart and sauté until golden brown on the outside and slightly pink in the middle - if you overcook the hearts they will be tough and rubbery
- 1 knob of butter
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024