Liver with gizzards and potatoes

Name: Liver with gizzards and potatoes - Augustina D.
Ingredients: chicken giblets 250 g; turkey gizzards 400 g (they are larger and tastier); 3 potatoes; 1 large onion; 1/2 red bell pepper; a little oil; fresh parsley; 50; 70 ml milk + 1 tablespoon of flour; sour cream for finishing; polenta mixed with cheese (fake balmos; see posted recipe)

Meat - Liver with gizzards and potatoes by Augustina D. - Recipia

Livers with Gizzards and Potatoes If you are looking for a recipe that brings back memories of lavish meals from childhood or moments spent with loved ones, then livers with gizzards and potatoes are the perfect choice. This simple and delicious recipe combines the rich flavor of poultry organs with the aroma of meat, offering a comforting dish, ideal for cooler days. Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Number of servings: 4 Ingredients - 250 g chicken livers - 400 g turkey gizzards (larger and tastier) - 3 medium potatoes - 1 large onion - 1/2 red bell pepper - Oil (2-3 tablespoons) - Salt and pepper, to taste - 1 bunch of fresh parsley - 50-70 ml milk - 1 tablespoon flour - Sour cream, for serving - Polenta (see the recipe for polenta with cheese or false balmoș) Preparation 1. Preparing the ingredients: Start by washing the livers and gizzards well, then place them in a pot of salted water. Boil for about 10-15 minutes. This step is essential to remove any impurities and to make them more tender. 2. Onion and bell pepper: Meanwhile, peel and finely chop the onion. Cut the red bell pepper into large pieces to add texture to the dish. In a deep skillet or pot, add 2-3 tablespoons of oil and sauté the onion over medium heat until it becomes golden and translucent. This step will release the flavor of the onion, enriching the taste of the dish. 3. Adding the gizzards: Once the onion is sautéed, add the boiled and drained gizzards. Let them simmer with the onion for 15 minutes. This will allow the flavors to combine and the gizzards to absorb the taste of the onion. 4. The livers and potatoes: Now, add the chicken livers and the peeled and diced potatoes. Mix well and add salt and pepper to taste. At this point, you can also add the chopped bell pepper for a splash of color and flavor. 5. Boiling: Add a cup of water (about 250 ml) and let everything simmer over medium heat for 15 minutes. It is important not to let the dish boil too long, so the livers do not become dry. 6. Thickening the sauce: If you notice that the sauce is too thin, you can prepare a paste from 1 tablespoon of flour mixed with 50-70 ml of milk. Add this mixture to the pot and let it simmer for another 2-3 minutes, stirring constantly to avoid lumps. This will add a creamy and rich texture to the sauce. 7. Finishing the dish: When all the ingredients are cooked, add the finely chopped parsley and turn off the heat. This will bring a note of freshness and color to the dish. 8. Serving: Livers with gizzards and potatoes are delicious served alongside warm polenta, spread with sour cream and accompanied by fresh pickled cabbage. Polenta with cheese (false balmoș) is a great option, and the combination will turn every meal into a feast of flavors. Practical Tips - Choosing ingredients: When selecting livers and gizzards, make sure they are fresh. Buy from a trusted supplier or market where you can check them. - Cutting vegetables: Cut the potatoes into uniform cubes to ensure even cooking. If you like the flavor, you can also add a few cloves of sautéed garlic with the onion. - Variations: You can experiment with other vegetables, such as carrots or celery, to enrich the dish. You can also replace parsley with dill for a different taste. - Share your experiences: Livers with gizzards are often a family favorite, so don’t forget to share this recipe with your loved ones. It can quickly become a beloved dish for everyone. Frequently Asked Questions - How can I make the livers more tender? It’s important not to overcook them, as they can become dry. Boil them until they are opaque and tender. - Can I use other types of meat? Of course! You can replace chicken livers with beef or pork livers, and gizzards with chicken ones, depending on your preferences. - What else can I serve with this dish? Besides polenta and pickled cabbage, mashed potatoes or a fresh salad can perfectly complement this dish. Nutritional Benefits Livers and gizzards are excellent sources of protein and contain a variety of vitamins and minerals, including iron, zinc, and vitamins A and B. They contribute to maintaining a balanced diet, providing essential nutrients to the body. In conclusion, livers with gizzards and potatoes are an excellent choice for a comforting, satisfying meal full of flavors. Try this recipe and enjoy authentic tastes that will fill your home with tempting aromas and pleasant memories. Bon appétit!

Liver with gizzards and potatoes

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