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Botequim’s gizzard

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This gizzard brings the flavor of the bar to your home table.


1 kg of gizzards from the Todo Dia line
100g of bacon from the Flavor of the Interior line
1 tablespoon of onion cream (in a packet)
1 small red pepper
2 small onions
2 teaspoons of coloral
Garlic and salt to taste
Chives to taste

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Place the gizzard in cold water and bring to a boil. When it starts to boil, remove the gizzard and wash it with water.

In a pressure cooker, fry the bacon. Then, brown the garlic and chopped onion in the bacon fat. Then add the coloring.

Place the gizzard in the pressure cooker with the rest of the ingredients and mix well. Then add water to cover the mixture and leave on pressure for 25 minutes or until soft.

For the sauce, dissolve the creamed onion in cold water (this will determine the texture of the sauce – more water if you want a thin sauce, less if you want a thicker sauce).

When serving the gizzards, turn the pressure cooker over the onion cream and add a sliced ​​onion, the chopped red pepper and the chives.

Now just enjoy!

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