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| Hearts Italiano ( Chicken or Turkey ) |
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| Clean hearts from vessel, split in fourths lengthwise if using turkey hearts. Wash well in cold water, pat dry with paper towels. Heat oil and add turkey hearts. Fry until slightly browned and add remaining ingredients, except the wine, spinich, basil, garlic, tomato paste and macaronni. Saute covered until the vegetables soften. Add wine, water, tomato paste, garlic, basil and spinach and cover for and additional ten minutes on a low flame. Add cooked elbow macaronni, blend in well and serve. NOTES; Best served with Italian Garlic Bread! |
| 2 T olive oil 1/2 Kilo ( about 1 pounds ) chicken or turkey hearts 1 medium onion ( sliced ) 10 fresh mushrooms ( sliced in half ) 1/4 C celery w/leaves ( chopped ) 1/2 C leek ( chopped ) 1 large zucchini ( half slices ) 1 C red pepper ( sliced into 1 1/2" strips ) 2 t powdered chicken soup 1/4 t salt 1/4 t course black pepper --- 1 C white wine 1/2 C water 1 1/2 C fresh spinich leaves ( chopped ) 1/2 C fresh basil ( chopped ) 2 t chopped garlic 1 T tomato paste 5 C cooked elbow macaronni |
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