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In a bowl, season the gizzard with salt and pepper.
In a preheated skillet, brown the gizzards for 5 minutes.
In a pressure cooker, brown the onion, carrot and garlic.
Add the tomato and sauté for another 3 minutes.
Add the gizzards and water and cook for another 30 minutes under pressure.
Remove from pressure and let it settle.
Adjust salt if necessary and add parsley and chives.
Serve with fresh bread and soft polenta.
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