Come To Pappa, You Chicken Heart, You…

pappardelle with chicken hearts, teriyaki, sage and buttered peas
I have loved chicken hearts as a child. My grandmother used to make a beef noodle soup to sell for breakfast from our house. She always used a chicken to flavour the broth by poaching it in the stock pot. Then she would cut the chicken heart in half and treat it to me, her first grand daughter and her youngest son who was 12 at the time. I still remember our daily ritual of jumping upon her lap and gobbling the prized succulent half heart like it was the most thrilling of joys.

Serves 1
prep & cooking time: About 15 – 20 minutes
120g pappardelle
130g chicken hearts, butterflied
1 shallot, sliced
3 tbls teriyaki sauce
1 pinch sugar
1 dash of white wine
4 tbls peas
1 pinch of salt
2 knobs butter
4 sage leaves
black pepper to season

Butterfly the chicken hearts and marinate in teriyaki sauce.
Bring a pan of water to the boil for the pappardelle. Heat a frying pan and sweat the shallots for a couple of minutes (or until the pot of water comes to the boil). 
Add the pasta to cook (should be about 8 – 10  minutes) then add butter and sage to the frying pan and sautee the hearts with the marinade on medium heat. Add a pinch of sugar and a dash of white wine.(for about 7 mins).
In a separate frying pan, add a knob of butter and gently fry the peas to cook with a pinch of salt (for about 2 mins).
Once the pasta is cooked, drain then add to the frying pan and mix well with hearts then place on a serving plate and then add the buttered peas.
Season with black pepper and an option of parmesan.