2 Pigs hearts, trimmed of nerves and sinew
1 Carrot, finely diced
4 Shallots, finely diced
2 Garlic cloves, chopped
1 large Ripe tomato, roughly chopped
100g of Bayonne ham, or other air dried ham
1 knob of Butter
Salt
Pepper
2 tbsp of Olive oil

procedure

Place the hearts in a container, submerge in cold water and leave overnight. Change the water once or twice as this will help to remove all the blood and impurities. Remove from the water and cut into large cubes
For the barigoule, place a frying pan over a medium heat and add olive oil. Once the oil is hot, sauté the carrots, shallots and diced ham for about 5 minutes. Then, add the garlic and tomato and stir through
Season and turn down to a low heat. Stir at regular intervals and cook gently for approximately 5 minutes, or until the liquid has reduced slightly
Heat the butter in a pan over a medium-high heat. Add the diced heart and sauté until golden brown on the outside and slightly pink in the middle – if you overcook the hearts they will be tough and rubbery
Once cooked, season the hearts and mix in with the barigoule. Divide across 4 plates and serve immediately