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.
Ingredients
| 1 to serve | Chicken heart, To suit your numbers (Main) |
| 6 | Garlic cloves, to suit your numbers |
| 1 tsp | Celery salt, to suit your numbers |
| 1 splash | Vinegar, or white wine |
| 1 | Bay leaf, or use chopped sage or sliced salvia |
| 1 splash | Olive oil |
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Directions
- 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.
