Pignattino from Recipes from Milan and Lombardy by Slow Food
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...
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Ingredients
- 280 g fresh tagliolini
- salt
- 100 g chicken livers
- 100 g chicken gizzards
- 1 litre chicken broth
- 1 tbsp tomato paste
- extra-virgin olive oil
- 1 garlic clove
- 3 celery stalks
- 1 onion
- 1 carrot
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