Tartlets with beef heart and lentils II

Ingredients for Tartlets with beef heart and lentils II

Instructions for Tartlets with beef heart and lentils II

To prepare the Tartlets with beef heart and lentils II recipe, please follow these instructions:

Ox heart roast with coarse salt and simmer for 24 hours. The curry oil is prepared. Scallops are sliced ​​in the tern and sautéed in a saucepan, add the curry and let it shake well. Add vanilla cans and oil. The salted beef heart is rinsed out of salt and cooked mildly on slightly coarse herbs (of your choice) for approx. 45 min. The lentils are boiled tenderly. Bacon slices cut into quarters and put on baking paper in frying pan and fry brightly in the oven. Garlic and sun-dried tomatoes are sliced ​​and sliced ​​in a little oil with low heat. The artichoke bases are divided into quarters and the thick beef heart is cut into strips. Lentils, artichokes, beef heart and the crispy bacon are turned into sauteed garlic and sun-dried tomatoes. Season with carry oil, salt and pepper. The tartlets are heated in the oven at 200g with the bottom upwards. Can also be heated on toaster. When the tartlets are hot, pour the filling in. The tartlets are decorated with chives and served immediately.