I continue the heart theme – chicken heart in suneli hops and saffron + egg pasta and fried yellow bell pepper. We eat the hearts of our enemies or our prey (which we successfully caught in the supermarket). A good product requires proper handling. And so, we proceed to cooking the heart. We wash the heart and cut off the back part, where the arteries are located. We heat the pan with olive oil and start frying the heart, immediately add suneli hops, sea salt, saffron and chili pepper. Fry for 4 minutes, so that the spices are mixed with oil and juice from the heart, now add water and simmer for 20 minutes with the lid closed. Boil macaroni to the teeth. Cut the pepper into thin, not large pieces and fry in olive oil, add parsley, Tabasco sauce (to taste) and turmeric for about 3-4 minutes, add quite a bit of water and simmer for 5 minutes. That’s all simple and tasty, but also spicy. There are both Georgian and Southern notes (Mexican and American). As a result, the pepper should turn out sweet, but spicy with a little sourness and a parsley aftertaste. The pasta should be neutral, the main thing is to optimally salt the water in which it was cooked. The heart should be spicy. Suneli hops are a multifunctional seasoning, you don’t need to mix it with anything, you can add saffron for flavor and chili pepper for spiciness.