Pots with offal
4 servings
60 minutes
Potato pots with offal are a true embodiment of rustic cuisine, where the simplicity of ingredients transforms into a fragrant and rich dish. The recipe's roots trace back to the European tradition of preparing meat offal, valued for their rich flavor and nutrition. Offal soaked in spices and onions become tender and juicy, while the combination of potatoes, carrots, and mushrooms adds harmony to the dish. Feta cheese and aromatic garlic bring a special zest. Baked in clay pots, the ingredients retain all their flavor richness, while melted cheese forms an appetizing crust. This dish is perfect for a family dinner or a cozy evening that warms the soul.
1
Pour a little olive oil at the bottom of the pot, about half a tablespoon, add finely chopped onion. Rinse the offal, pat dry with a napkin, add to the pot, add salt, pepper, and mix.
- Olive oil: 4 tablespoons
- Sweet red onion: 1 piece
- Chicken giblets: 500 g
- Sea salt: to taste
- Ground black pepper: to taste
2
Peel and chop potatoes, carrots, and mushrooms, and place them in a pot. You can add broccoli and Brussels sprouts on top, then layer with quartered cherry tomatoes and feta.
- Potato: 4 pieces
- Carrot: 1 piece
- Mushrooms: 80 g
- Broccoli: 100 g
- Brussels sprouts: 100 g
- Cherry tomatoes: 50 g
- Feta cheese: 50 g
3
Grate any hard cheese, add garlic, and place it on the tomatoes. Pour a little water into the pot, or mix a drop of mayonnaise with water and pour it over the cheese.
- Cheese: 100 g
- Garlic: 0.5 piece
4
Cover the pots with a lid and place them in the oven for 30-40 minutes until fully cooked.