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4
Easy
2 hr 30
By Slow Food
Published 2018
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.
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