Gizzards, hearts, and liver with garlic

Delicious recipe for gizzards, hearts, and livers with garlic

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

A simple and hearty recipe, gizzards, hearts, and livers with garlic are a true feast for meat lovers. This dish is often associated with moments of conviviality, bringing family or friends together around the table. It offers a rich flavor and a unique texture that will delight even the most discerning gourmets.

Brief history
Organ dishes have been an integral part of culinary traditions worldwide. They are often considered delicacies, rich in nutrients. Livers, gizzards, and hearts are not only an excellent source of protein but also essential vitamins and minerals. In many cultures, these ingredients are prepared with love and passion, and recipes are passed down from generation to generation, each family having its own secret.

Ingredients
- 350 g chicken livers
- 700 g chicken hearts
- 350 g chicken gizzards
- 1 head of garlic (about 10 cloves)
- Salt, to taste
- Pepper, to taste
- Oil for frying (preferably sunflower oil or olive oil)

Useful tips for ingredients
- Choose fresh ingredients for the best taste. The livers and gizzards should be uniformly colored, without spots or unpleasant odors.
- Fresh garlic is essential for adding flavor to this dish. Buy heads of garlic with firm skins, avoiding soft or damp ones.
- You can substitute chicken livers with duck or turkey livers for a different texture.
- If you don’t like livers, you can choose to use only gizzards and hearts.

Cooking technique

1. Washing the organs
Start by washing the gizzards, hearts, and livers well under cold running water. This will help remove any impurities and ensure a clean and tasty dish. Make sure to remove any visible membranes or fats.

2. Frying the ingredients
In a large skillet, add 2-3 tablespoons of oil and heat it over medium heat. Once the oil is hot, add the gizzards, hearts, and livers. Fry them for about 10-15 minutes, stirring occasionally, until they are lightly browned. This step is essential for developing a deep and delicious flavor.

3. Adding the garlic
After the organs are browned, add the crushed (or finely chopped) garlic along with a pinch of salt. Let them fry together for 2-3 minutes, until the garlic turns golden and fragrant. Be careful not to burn the garlic, as it will become bitter.

4. Stewing
Add 2 cups of water to the skillet and cover with a lid. Let the mixture simmer on low heat for 15-20 minutes, until the water significantly reduces and thickens. Check occasionally and stir to prevent sticking.

5. Seasoning
Add salt and pepper to taste, mixing well to combine the flavors. If you desire a more intense flavor, you can also add spices like paprika or a splash of soy sauce.

6. Serving
Serve the dish hot alongside creamy polenta and assorted pickles. The polenta will add a soft texture and pleasant contrast, while the pickles will provide a touch of freshness.

Serving suggestions
For a more elegant presentation, you can garnish the plate with a few fresh parsley leaves or slices of hot pepper. Additionally, a glass of red wine or craft beer can pair perfectly with this recipe.

Possible variations
- You can add vegetables like carrots or onions to enrich the flavor.
- Another variation is to prepare this recipe in the oven after frying the ingredients, adding all the ingredients to a baking dish and covering with aluminum foil. Bake at 180°C for 30 minutes.

Calories and nutritional benefits
This recipe is rich in protein, vitamins A, B6, and B12, and minerals such as iron and zinc, essential for immune system health and blood production. One serving (approximately 250 g) has about 450-500 calories, depending on the amount of oil used.

Frequently asked questions
- Can I use frozen organs? Yes, but make sure to fully thaw and wash them well before cooking.
- How can I store leftovers? The dish can be stored in the refrigerator in an airtight container for up to 3 days. It can be reheated in the microwave or on the stovetop.
- Can I replace the garlic? If you don’t like garlic, you can use onion or herbs like thyme or oregano to add flavor.

This recipe for gizzards, hearts, and livers with garlic is not just a delicious dish, but also a way to explore rich culinary traditions. Enjoy every bite and cherish the moments spent around the table with loved ones! Bon appétit!