Browned Dumplings with Confit Gizzards
Today I prepared half of the gizzards I confited yesterday. And how good it turned out, everything prepared at home... the quick dumplings, the pepper paste from last autumn, the filling gizzards, full of vitamins (selenium, B12, iron) and protein. Even the rosemary is from the freezer, from my own pot-grown production. Another moment when I am glad I have such a practical hobby 😊
Ingredients
1/2 portion flour dumplings (from 100g flour)
1/2 portion confit gizzards
1/2 teaspoon ground hot pepper in oil or hot pepper paste (or 1/4 teaspoon sweet paprika and chili flakes to taste)
1 sprig rosemary
salt, black pepper
Servings: 2
How to prepare browned dumplings with confit gizzards
- In a large pan put the gizzards drained of fat and 2 tablespoons of their fat. Sprinkle with freshly ground pepper and add the hot pepper paste and rosemary broken into 2-3 pieces. Saute the gizzards at least until they are hot, but you can then let them brown slightly. Stir occasionally.
- Add the dumplings and mix well with what is in the pan. Let them fry over medium heat until slightly browned in places. Stir rarely so they have time to brown better. Taste for salt.
- Serve warm.
