Chicken Heart 500 g
Mozzarella Cheese 300 g
Dill – 0.5 beam
Parsley- 0.5 bunch
3 chicken egg
Sour cream -2 tbsp
Butter- 25 g
Olive oil – 3 tbsp
Salt – 1 tsp
Ground black pepper- 1 tsp
Pour hearts with cold water and leave aside.
Cut onion into half rings or less. Add salt, mash. Finely chop dill and parsley – add to the onion. Pour 1 tbsp. olive oil, mix and leave to pickle-infuse. In this recipe, I decided not to fry the onions at all.
Thoroughly wash the potato and cut it in round slices with a peel (I use young potatoes) about 4-5 mm thick. Fry 2 tbsp. olive. oil until one side is browned. Do not salt.
In the meantime, preheat the oven to 200 gr. Rinse the hearts, remove the trachea, dry and cut along. Fried potatoes on one side and put it in a baking dish
In the same pan, fry, stew the hearts, add a little salt, add finely chopped mushrooms and a little drain of butter (and the hats can be left to decorate the casserole). Fry for 10 minutes no more.
Next, in the form on the potatoes, lay out our pickled onions in layers, hearts with mushrooms on top, then grated cheese on a coarse grater. In the center I put the mushroom caps and some greens.
Prepare the fill, beat eggs, sour cream, salt and pepper a little. Pour the casserole with this mixture. On mushrooms put slices of plum. Oil. Sent in the oven for 15 minutes. The casserole is ready!