Grechetto with lemon, chicken gizzards and parmesan cheese
4 servings
120 minutes
Buckwheat with lemon, chicken gizzards, and parmesan is an amazing combination of simple ingredients that creates a wealth of flavors. Buckwheat, an ancient staple of Russian cuisine, takes on a special character thanks to the lemon's freshness and honey's sweetness. Tender chicken gizzards fried to a crispy crust add textural variety, while parmesan gives the dish a rich, gooey flavor. This dish perfectly combines rustic simplicity with gastronomic sophistication. It is suitable for a cozy home dinner as well as for experimenting at festive tables, surprising guests with an unexpected yet harmonious blend of ingredients.
1
Boil the ventricles for 2 hours until tender, clean and cut into small pieces, bread them, and fry in oil or in a pan.
- Chicken gizzards: 300 g
- Breadcrumbs: 100 g
2
Finely chop the onion and garlic and sauté in olive oil until golden, add rinsed buckwheat - sauté everything together and add chicken broth. Cook on low heat, the buckwheat should be neither overcooked nor hard, but remain firm.
- Onion: 1 piece
- Garlic: 2 cloves
- Olive oil: 2 tablespoons
- Buckwheat groats: 200 g
- Chicken broth: 500 ml
3
Add honey, juice, and lemon zest, finely chopped green onion, and parmesan to the buckwheat. Cook until the buckwheat is in a thick sauce.
- Honey: 1 tablespoon
- Lemon juice: to taste
- Lemon zest: 0.5 teaspoon
- Green chopped onions: 1 teaspoon
- Parmesan cheese: 30 g
4
Place the buckwheat on a plate, top with the gizzards, and garnish with parsley.
- Chicken gizzards: 300 g
- Parsley: 2 stems