A common churrasco delicacy is chicken hearts, which are placed on a thinner espeto to be cooked. There are also side dishes - a manioc flour called farofa, and potato salad with home-made mayonnaise.
|1 to serve||Chicken heart, To suit your numbers (Main)|
|6||Garlic cloves, to suit your numbers|
|1 tsp||Celery salt, to suit your numbers|
|1 splash||Vinegar, or white wine|
|1||Bay leaf, or use chopped sage or sliced salvia|
|1 splash||Olive oil|
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- Clean the chicken hearts by slicing off any fat and veins around them. Squeeze gently to get rid of any blood inside the veins.
- Crush garlic and rock salt together to make a paste. Put hearts in a bowl with the garlic paste.
- Add sliced salvia (a herb, or else use chopped sage or bayleaf), a little bit of vinegar or white wine, and some olive oil.
- Marinate for 30-60 minutes. Place on espeto, and barbecue.