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|Tomato Braised Gizzards
|Recipe contributed by Dennis De Klerk
- 2 pound container fresh chicken gizzards
- Kosher salt
- 2 twenty eight ounce cans of diced tomatoes
- Extra virgin olive oil
- 1 medium onion
- 3 large cloves garlic
- 3 red skin potatoes
- 2 bay leaves
- 1/4 cup minced flat leaf parsley
- 1 teaspoon red pepper flakes
Rinse and drain gizzards. In a large bowl dissolve 4 tablespoons kosher salt in two quarts water. Add gizzards, allow to soak for 30 minutes. Meanwhile, dice onion and garlic. Puree diced tomatoes in blender until smooth. Heat 4 tablespoons olive oil in 5-7 quart Dutch oven. Add onions and garlic. Sauté over low heat until golden, add bay leaves, red pepper. Add pureed tomatoes. Bring to a low simmer. Drain gizzards, rinse, and dice into approximate third inch pieces. Add to tomato sauce, place lid ajar, and simmer for about two hours. Dice potatoes into half inch cubes. Add potatoes and minced parsley to sauce. Cook until potatoes are fork tender, about 15 or 20 minutes more. Serve in bowls with crusty warm Italian bread for dipping. Serves 4-6.
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