Pignattino

• 1 carrot
• 1 onion
• 3 celery stalks
• 1

Mince the carrot, onion, celery and garlic. Sauté them in oil in a saucepan until soft and golden, then add the tomato paste thinned with a little broth.

Dice the gizzards then add them to the pan. Simmer for 1 hour 30 minutes, adding a few ladlefuls of broth when necessary.

Dice the livers and add them to the pan as well and adjust the salt, then cook for another 30 minutes.