Contents
Ventricles: how to cook offal correctly? Video
The ventricles are a tasty and satisfying offal that is low in calories and high in protein. In addition, they contain folic acid, B vitamins, phosphorus, iron and zinc. This product can be used to prepare many different dishes both for an everyday dinner and for a festive table.
Ventricles stewed in a creamy sauce
Ingredients: – 500 g of ventricles; – onion head; – vegetable oil; – salt and black pepper to taste; – 2 tbsp. spoons of sour cream; – 1 tbsp. a spoonful of flour; – 1/2 glass of water; – 150 ml heavy cream; – parsley.
Clean the ventricles of fat and film, wash thoroughly under running water to remove any stones and sand. Cut into pieces. Fry in a skillet with hot vegetable oil for 15 minutes. Add ½ cup water, reduce heat, and simmer for another 15 minutes. Put onion cut into half rings to the ventricles, salt, pepper and mix. After a few minutes, add flour, stir. Then add the sour cream and stir all the ingredients again. Pour in the cream and cook for another 10-15 minutes. Serve the ventricles with delicate mashed potatoes and garnish with parsley.
Duck stuffed with ventricles
Ingredients: – duck; – 300 g of ventricles; – ½ cup rice; – salt and black pepper to taste; – the head of an onion; – vegetable oil; – mayonnaise.
Gut the duck if necessary. Rinse thoroughly under running water and pat dry with a napkin. Season with salt and pepper inside and out. Coat with mayonnaise and leave at room temperature for an hour to soak the bird with spices.
In the meantime, prepare the ventricles, wash and dry them. Cut into small pieces and fry in vegetable oil for 30 minutes. 5 minutes before the end, add the diced onion to them and season with salt. Boil the rice until tender in salted water. Stir all ingredients and let cool slightly. Then stuff the duck with this filling, sew up the holes in the belly and near the throat. Place in preheated oven and bake for about an hour, until poultry is golden brown.
The dish will turn out to be tastier if the duck is watered from time to time with the juice that stands out.
Chicken Ventricle Puff Salad
Ingredients: – 200 g of ventricles; – 1 carrot; – 4 eggs; – 2 large potatoes; – a head of onion; – 250 g of mayonnaise; – 150 g of hard cheese; – salt to taste.
Prepare the ventricles as described above. Cover with cold water and put on fire. As soon as the water boils, skim off the foam thoroughly, season with salt, reduce heat and cook for 50 minutes. Boil potatoes, eggs and carrots. Peel the onion, cut into rings and pour boiling water over for 5 minutes to remove all the bitterness from it. Then drain the water and chop the onion.
Cool the boiled ventricles and cut into small pieces. Put them in an even layer in a salad bowl, sprinkle with onions on top and brush with mayonnaise. Then lay the potatoes, eggs and carrots in layers. Lubricate each layer well with mayonnaise and salt a little. Sprinkle the grated cheese on the salad and refrigerate for 3 hours to soak.