Gizzard and heart stew with sauce

Gizzard and Heart Stew with Sauce - a rustic recipe, full of flavor and warmth, perfect for evenings when you want to indulge in a comforting dish. This recipe is a tribute to culinary tradition, making it an excellent choice for family meals or to impress friends at a special dinner.

Total preparation time: 1 hour
Cooking time: 40 minutes
Number of servings: 4

Necessary ingredients:
- 500g gizzards and hearts (you can find them at the butcher or supermarket, make sure they are fresh)
- 1 medium onion (for flavor and sweetness)
- 1 carrot (adds a touch of color and sweetness)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon white pepper (for a subtle hint of spice)
- 1 tablespoon sweet paprika (for a rich flavor and a hint of color)
- 2 tablespoons olive oil (or another preferred oil)
- 2-3 tablespoons fresh chopped parsley (for a fragrant and fresh finish)

Preparation steps:

1. Preparing the ingredients: Start by washing the gizzards and hearts well under cold running water. This step is essential to ensure they are clean and free of impurities. Then, place them in a large pot, cover them with water, add salt, and boil them over medium heat for 20 minutes.

2. Chopping the vegetables: While the gizzards and hearts are boiling, peel the onion and carrot. Cut the onion into small cubes and the carrot into thin rounds. These vegetables will add flavor and sweetness to your dish.

3. Sautéing the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and carrot. Sauté them for 5-7 minutes until the onion becomes translucent and soft. This step will intensify the flavors and create the perfect base for the stew.

4. Adding the gizzards and hearts: When the gizzards and hearts are cooked, drain them well and add them to the skillet over the vegetables. Pour a little water from the pot they boiled in, just enough to cover the ingredients.

5. Seasoning: Let the stew simmer on low heat, stirring occasionally, until the water reduces and the sauce becomes thicker. Add salt, pepper, and sweet paprika to taste. Mix well to ensure the flavors combine perfectly.

6. Finishing the dish: When the sauce reaches the desired consistency, remove the skillet from the heat. Sprinkle the fresh chopped parsley on top of the stew for an extra touch of freshness and aroma.

7. Serving: Serve the gizzard and heart stew warm, alongside fluffy polenta or a portion of mashed potatoes. This dish pairs wonderfully with a fresh green salad or pickles, bringing a pleasant contrast of textures and flavors.

Useful tips:
- Choosing the ingredients: When selecting gizzards and hearts, opt for those that have an even color and are firm to the touch. These details are indicators of freshness.
- Variations: You can also add other vegetables, such as bell peppers or mushrooms, to diversify the dish. Additionally, you might try adding a splash of white wine for extra flavor.
- Nutritional benefits: Gizzards are an excellent source of protein, iron, and B vitamins, contributing to a healthy diet. This dish is often lower in calories compared to other types of meat.

Frequently asked questions:
1. Can I use other organs? Yes, you can experiment with other poultry organs, such as liver, but you should adjust the cooking time as they cook faster.
2. How can I store the stew? You can keep the stew in an airtight container in the refrigerator for 2-3 days. You can also freeze it for up to 3 months.
3. What can I do with leftovers? If you have leftover stew, you can use it as a filling for pies or as an ingredient in soups.

This gizzard and heart stew with sauce is more than just a recipe; it is an invitation to enjoy traditional cuisine, to cherish moments spent around the table with loved ones. So put on your apron and let your imagination soar in the kitchen!