Pizzaiola Giblets Recipe
These Pizziola Giblets are my favorite meal accompaniment. Try this sauce consisting of spiced and herbed chicken hearts, gizzards and livers with parsley and Parmesan seasonings for your next meal with a bowl of hot rice. Your suggestions for these Pizziola Giblets is welcome.
Ingredients
| Olive oil | 1 Tablespoon | |
| 10 chicken hearts | ||
| 10 chicken gizzards | ||
| Chicken livers | 10 | |
| Garlic | 2 Clove (5gm), finley sliced | |
| Oregano | 1/2 Teaspoon | |
| Canned tomatoes | 28 Ounce | |
| Parsley | 2 Tablespoon, chopped | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Steamed rice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
– In a cast iron skillet, heat oil over high heat.
– Saute giblets, reduce heat to medium, season with salt and pepper. Stir giblets to cook evenly. Let simmer for 5 to 8 minutes.
– Add garlic and oregano.
– Pour ground tomatoes and their juice over giblets and let simmer for 30 minutes or until juice has completely evaporated.
– Sprinkle with parsley and Parmesan, then adjust seasoning.
– Saute giblets, reduce heat to medium, season with salt and pepper. Stir giblets to cook evenly. Let simmer for 5 to 8 minutes.
– Add garlic and oregano.
– Pour ground tomatoes and their juice over giblets and let simmer for 30 minutes or until juice has completely evaporated.
– Sprinkle with parsley and Parmesan, then adjust seasoning.
Chef
