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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Soffrito veal hearts Recipe

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This recipe for Soffrito veal hearts, by , is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Denise Barone

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. veal hearts
Garlic
Parsley
Bay leaf
Crushed red pepper
Onion
Oil
Tomato Sauce





Directions:
Directions:
Boil about hour with bay leaf, drain, cut off fat, cut into small pieces

Fry in oil, garlic, parsley, red pepper, onion, drain again

Put in tomato sauce and cook about 1 hour until tender

Personal Notes:
Personal Notes:
3 large hearts = about 4 lbs. makes a moderate amount

 

 

 

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