Cut the hearts in half, remove the veins and wash them well. Mix well basil, pepper and salt. Rub the hearts with it inside and outside. Cut the paprika into strips, put them in the hearts and sew them up.
Place half of the bacon slices in a casserole dish, spread the sliced onion evenly on top and place the hearts on top. Cover each heart with bacon slices and pin with wooden roulade needles or toothpicks. Sprinkle the surface with paprika. Pour on the red wine and simmer in the kitchen stove with the lid closed.
Our tip: Use bacon with a fine, smoky note!
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