Sunday, May 7, 2017

Grass Fed Beef Heart or Involtini di Cuore

This beautiful grass fed beef heart was split and butterflied, all the external fat and internal sinews removed, seasoned with smoked salt, aleppo pepper, oregano, tangerine peel and juice and then tied tightly. Then seared in olive oil, braised for 3 hours in pinot noir.

Thanks to my friends at Hester Ranch, for whom I'm developing a full recipe now.


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Anonymous said...

I wish I could taste the finished dish.

Juana Isabella/Donna said...

that sounds yummy ... I have a lamb heart lurking in the freezer ... I may try that

Unknown said...

wow it's look so yummy!

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Christian Farthing said...

Looks so nice and very tasty! I wish I can take a bite.

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