10 chicken hearts (1.7 kg)
1/4 cup of butter
2 tablespoons of olive oil
100 g of crispy bacon, chopped
4 cloves of garlic, minced
1 large onion, chopped
2 sprigs of rosemary
1 cup of dry white wine (240 ml)
6 peeled and seeded tomatoes, pureed
2 cups of chicken broth (480 ml)
6 whole eggs
500 g of long pasta noodles (fettuccine)
Salt to taste
Parmesan cheese, grated to taste
10 chicken hearts (1.7 kg)
1/4 cup of butter
2 tablespoons of olive oil
100 g of crispy bacon, chopped
4 cloves of garlic, minced
1 large onion, chopped
2 sprigs of rosemary
1 cup of dry white wine (240 ml)
6 peeled and seeded tomatoes, pureed
2 cups of chicken broth (480 ml)
6 whole eggs
500 g of long pasta noodles (fettuccine)
Salt to taste
Parmesan cheese, grated to taste
Cook the chicken hearts in a large pot with butter, olive oil, crispy bacon, garlic, and onion over high heat
Stir well and simmer for about 10 minutes or until the chicken starts browning
Add the rosemary and white wine and cook until the liquid has evaporated
Add the tomatoes and stir to combine
Cover and reduce heat
Cook for 40 minutes or until the chicken hearts are tender
Remove from heat and let cool
Chill the chicken hearts in an ice bath
Once chilled, shred the meat. Reserve
Heat chicken broth in a separate pot over high heat
When boiling, carefully add eggs one at a time
Remove with a slotted spoon once cooked
Cook the pasta noodles in boiling salted water until al dente
Drain and set aside
Combine the cooked noodles with the chicken heart sauce and chopped hard-boiled eggs
Serve immediately with grated Parmesan cheese
(853 calories per serving)
