Stii mirosul acela care face pe toata lumea sa apara in bucatarie intreband „in cat timp mancam?”. Exact asa miroase tocanita de pipote de curcan cu morcovi si vin rosu cand fierbe! Pipote marinate cu boia si usturoi, gatite cu morcovi, ceapa, vin rosu si pasta de tomate pana devin incredibil de fragede si scaldate intr-un sos gros si aromat. Eu m-am grabit si am facut-o la oala sub presiune, dar indiferent de metoda, rezultatul este acelasi: o tocanita care nu lasa nicio farfurie negoala! Secretul sta in marinada — pipotele lasate 2-3 ore cu boia dulce, boia iute si usturoi granulat absorb condimentele adanc si devin mult mai aromate si mai fragede la gatire. Vinul rosu adauga o profunzime de gust care transforma un preparat simplu intr-unul complex si satisfacator, iar pasta de tomate leaga totul intr-un sos gros si consistent pe care nu il uiti usor! Servita cu orez simplu, piure cremos de cartofi sau mamaliga, Tocanita de pipote de curcan cu morcovi si vin rosu este masa aceea calda si satioasa pe care o faci o data si dupa care o tot repeti!

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INGREDIENTE (pentru 4 portii)

• 600 grame pipote de curcan
• 1 lingurita boia dulce
• ½ lingurita boia iute
• 1 lingurita usturoi granulat
• 1 lingura ulei de masline
• 1 ceapa alba mare taiata cubulete mici
• 4 catei de usturoi feliati
• 2 morcovi feliati
• 1 frunza de dafin
• 150 ml vin rosu
• 200 grame pasta de tomate
• sare

Curatam pipotele de curcan si le stergem bine cu un servet absorbant. Le presaram cu sare, boia dulce, boia iute si usturoi granulat si le lasam la marinat 2-3 ore la frigider — cu cat mai mult cu atat mai aromate si mai fragede vor fi la gatire!

Incalzim uleiul de masline in oala sub presiune folosind functia de calire si adaugam ceapa taiata cubulete mici, usturoiul feliat si morcovul rondele. Calim 2 minute, apoi inabusim cu 50 ml de apa si mai gatim 5 minute pana cand legumele se inmoaie si devin parfumate.

Adaugam pipotele taiate in bucati mai mici  (fiecare pipota taiata cam in trei) si calim 2-3 minute la foc mare. Adaugam 100 ml apa, frunza de dafin, vinul rosu si pasta de tomate. Presaram sare dupa gust si amestecam bine. Inchidem capacul si gatim sub presiune 30 de minute.

Depresurizam cu grija si servim imediat cu orez simplu, piure cremos de cartofi sau mamaliga.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de tocanita de pipote de curcan cu morcovi si vin rosu, te invitam sa incerci si alte retete inspirate:

English version

Turkey Gizzard Stew with Carrots and Red Wine

You know that smell that makes everyone appear in the kitchen asking „how long until we eat?” — that is exactly how turkey gizzard stew with carrots and red wine smells when it is simmering! Gizzards marinated with paprika and garlic, cooked with carrots, onion, red wine and tomato paste until they become incredibly tender and bathed in a thick and aromatic sauce. I was in a hurry and made it in the pressure cooker, but regardless of the method the result is the same — a stew that leaves no plate unfinished! The secret lies in the marinade — gizzards left for 2-3 hours with sweet paprika, hot paprika and granulated garlic absorb the seasonings deeply and become much more aromatic and tender during cooking. The red wine adds a depth of flavour that transforms a simple dish into a complex and satisfying one, while the tomato paste ties everything together into a thick and consistent sauce you will not easily forget! Served with plain rice, creamy mashed potatoes or polenta, Turkey gizzard stew with carrots and red wine is that warm and satisfying meal you make once and keep repeating!

INGREDIENTS (for 4 servings)

• 600 grams turkey gizzards
• 1 teaspoon sweet paprika
• ½ teaspoon hot paprika
• 1 teaspoon granulated garlic
• 1 tablespoon olive oil
• 1 large white onion cut into small cubes
• 4 garlic cloves sliced
• 2 carrots sliced
• 1 bay leaf
• 150 ml red wine
• 200 grams Mutti tomato paste
• salt

Clean the turkey gizzards and pat them dry thoroughly with paper towels. Season with salt, sweet paprika, hot paprika and granulated garlic and leave to marinate in the fridge for 2-3 hours — the longer the better for more aromatic and tender gizzards!

Heat the olive oil in the pressure cooker using the sauté function and add the finely diced onion, sliced garlic and sliced carrots. Sauté for 2 minutes, then add 50 ml of water and cook for another 5 minutes until the vegetables soften and become fragrant.

Add the gizzards cut into smaller pieces — each gizzard cut into approximately three — and sauté for 2-3 minutes over high heat. Add 100 ml of water, the bay leaf, red wine and Mutti tomato paste. Season with salt to taste and mix well. Close the lid and cook under pressure for 30 minutes.

Depressurise carefully and serve immediately with plain rice, creamy mashed potatoes or polenta!

If you enjoyed this turkey gizzard stew with carrots and red wine recipe, we invite you to try other recipes for inspiration: Chicken giblets and liver stew, Gizzard Salad with Mayonnaise or Chinese Chicken Gizzards with Chilli and Soy Sauce.

ENJOY OUR RIDE!

• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan
• Pulpe de pui cu sos de unt si bere

Haide si pe Instagarm!