Brazilian barbecued chicken hearts
A common churrasco delicacy is chicken hearts, which are placed on a thinner espeto to be cooked. There are also side dishes - a manioc flour called farofa, and potato salad with home-made mayonnaise.
- Clean the chicken hearts by slicing off any fat and veins around them. Squeeze gently to get rid of any blood inside the veins.
- Crush garlic and rock salt together to make a paste. Put hearts in a bowl with the garlic paste.
- Add sliced salvia (a herb, or else use chopped sage or bayleaf), a little bit of vinegar or white wine, and some olive oil.
- Marinate for 30-60 minutes. Place on espeto, and barbecue.