Gastronomy

Episode 12: Studded Heart

Episode 12: Studded Heart

Ingredients

  • 12 cloves
  • 1 egg white
  • 1 pork heart, about 300 g
  • PICKLE SYRUP
  • 100 ml water
  • 50 ml white wine
  • 25 g sugar
  • 10 g salt
  • 2 cloves
  • 1 bay leaf
  • 4 g dry turmeric
  • STUFFING
  • 1 shallot
  • 150 g white liver
  • 1 sausage
  • 150 g minced meat
  • 1 garlic clove
  • olive oil
  • salt and pepper
  • 1 pointed cabbage
  • 1 turnip
  • Dashi

Preparation

Thoroughly clean a pork heart and make a cavity using the tip of a knife.
Boil in water seasoned with salt and white wine. Prepare a minced meat stuffing and fill the heart’s cavity. Smooth it out with an egg white and place several cloves on
top of the mince. Bake in the oven.
Serve with boiled turnips seasoned with pepper.
Pickle Syrup
Combine all the ingredients and bring them to a boil, until the sugar and salt dissolve. While it’s still hot, add the turnip, sliced in circles of 2 cm diameter and 2 mm thick. Allow it to cool in the syrup and chill. Slice the cabbage into circles of 12 cm diameter, and blanch it in Dashi. Chill it immediately.
Stuffing
Chop the shallot and the garlic into a very thin brunoise and sauté in very hot olive oil until golden. Add the mashed sausage, then the livers. Sauté them until they are medium rare and grind them until you get an homogeneous paste.
Sauté the minced meat, and season with salt and pepper. Remove from the heat and add the liver paste previously prepared.
Stuff the heart, boiled in the meantime, with this preparation. Brush with the egg white, and place 12 cloves on top of the mince. Cook in the oven at 200 degrees Celsius for about 15 minutes. Plate on two cabbage leaves.

Enjoy.

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CHEF HUGO BRITO
LOCAL LISBOA
REGION LISBOA
Recipe inspired on th teachings of ALFREDO SARAMAGO
Olive Oil: CORDOVIL
Wine: MURÇAS MARGEM 2015

Download the recipe here.