Nutrients, Calories, Benefits of Turkey, Offal

Required products :

• 1 bunch kale (or spinach) chopped and blanched
• 1 teaspoon fresh basil leaves
• 1/2 teaspoon olive oil + more to spread on bread
• 1/4 tea cup grated Parmesan cheese
• 1/4 tea cup walnuts
• 1 clove garlic
• 1 pita chabat
• 500 grams of turkey breast, sliced, pre-cooked
• 1 large tomato, cut into slices
• 180 grams of fresh mozzarella, sliced

Method of preparation :

Prepare the pesto - put the blanched kale, basil, olive oil in a blender and pulse several times to combine. Add the walnuts, garlic, salt and blend to make a pesto.

Cut the bread lengthwise and spread with pesto. Spread the meat, tomatoes and mozzarella on top. Brush with olive oil.

Bake until the cheese is melted in a pan or in a sandwich maker.

Required products :

250 grams of pork
200 grams of cooked lung
400 grams of fried beef liver
400 grams of boiled pork heart
300-400 grams of pork veil
2 large onions
6 cloves garlic
1 egg
salt
black pepper
chopped parsley
oil

Method of preparation :

Fill the lungs and heart with cold water, let it stay overnight and then drain the liquid, pour clean water and boil. Allow to cool.

Cut the liver into pieces and fry in oil, leaving the inside pink.

Fry the onion until golden, add the chopped garlic cloves and after 2 minutes boil the dish from the stove.

Using a meat grinder or other suitable device, grind the heart, both livers and the meat. Mix them with onions, beat the egg and season with salt and pepper.

Cut the veil into squares and in the middle of each put a meatball of offal, which you wrap in the "net".

Refrigerate for 40 minutes, then bake in a dry pan until a yellow crust forms on all sides.

Serve the dish hot.

Enjoy your meal!

The pork heart is boiled for 1.5 hours, the foam is removed and the water is changed every half hour. 

Chicken hearts are boiled for 1 hour on low heat in salted water. 

Veal heart

It takes an hour and a half to boil a veal heart. Put in salted water, which is changed every 30 minutes. 

Beef lung

This by-product is boiled for 20-25 minutes on low heat, pre-removing the remnants of the trachea. 

Beef udder

Before boiling the udder, soak it in cold water for 3 hours. Then cook for 1 hour, removing the foam. Add salt and bay leaf to the water. 

Turkey heart

The turkey heart is boiled for 5-10 minutes. 

Beef kidneys

Beef kidneys are pre-cleaned of skins and adrenal fat, soaked in cold water or milk for about 2-3 hours. Change the water after 30 minutes and wash the kidneys. Repeat the procedure. 

Pork kidneys

Before boiling the pork kidneys, soak them for 3 hours in cold water. Then put them to boil and when this happens, change the water and wash them. Repeat the procedure, do a third time and cook for 1 hour. 

Goose liver

This liver is boiled for 15 minutes after boiling the water over low heat and with the lid closed.