- Black olives or olives - 15 pieces
- heart - 800 Grams (Pork or Veal)
- Olive oil - 30 milliliters
- Smoked cheese - 200 Grams
- Pepper and salt - - To taste
- Onions - 1 Piece
- a bunch of Parsley - 1 piece
- Lemon - 1/2 Pieces
- Chicory - 1 piece
- Egg of chicken - 2 pieces
- Egg of chicken - 2 pieces
- Carrots - 150 Grams
1. In a saucepan with a bulb, boil the heart, add there pepper peas and bay leaf. We give him five or six hours to stand in the broth. Then the heart is removed and cut into thin straws. Even in the evening, with spices marinate carrots. Very sharp carrots do not. 2. Separate the leaves of chicory and thin from the sliced, the ends of the leaves are left to decorate the salad. We clear the onion and cut it into half rings. In a bowl, add the chicory and onions and pour a mixture of one tablespoon of olive oil and half a lemon. We leave it for twenty minutes. 3. We untangle cheese and cut into slices. 4. Remove the septums and seeds from the peppers, and cut them into rings. It is better that the peppers were of different colors. 5. In a bowl, mix chicory, marinated onions, cheese, carrots and pieces of heart. Then add salt and mix. 6. Petals of chicory put on a plate, decorate with pieces of eggs, greens, olives or olives.
Servings: 8