Comments on: Cucina Povera – Gizzards http://italyville.com/2010/01/cucina-povera-gizzards/ the result of growing up Italian Thu, 09 Feb 2012 16:16:06 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: we are never full http://italyville.com/2010/01/cucina-povera-gizzards/#comment-2684 we are never full Mon, 01 Feb 2010 17:40:38 +0000 http://italyville.com/?p=1152#comment-2684 oh YES, joe!! i love this post. gizzards are still SO cheap - stay tuned to our blog over the next couple of weeks for a dish using them as well. got like 3 pounds for $2 - they are so versatile and SO tasty. great, great post. oh YES, joe!! i love this post. gizzards are still SO cheap – stay tuned to our blog over the next couple of weeks for a dish using them as well. got like 3 pounds for $2 – they are so versatile and SO tasty. great, great post.

]]> By: Marie http://italyville.com/2010/01/cucina-povera-gizzards/#comment-2653 Marie Sun, 17 Jan 2010 02:46:32 +0000 http://italyville.com/?p=1152#comment-2653 Joe, I never had these when I was growing up, but for about the same amount of money we would eat pork neckbones, in fact my husband still craves them every once in a while. I just made them a week ago, for 3 dollars I had a huge pot of them! Joe, I never had these when I was growing up, but for about the same amount of money we would eat pork neckbones, in fact my husband still craves them every once in a while. I just made them a week ago, for 3 dollars I had a huge pot of them!

]]> By: Ciaochowlinda http://italyville.com/2010/01/cucina-povera-gizzards/#comment-2652 Ciaochowlinda Sat, 16 Jan 2010 21:03:00 +0000 http://italyville.com/?p=1152#comment-2652 Joe - This brings back memories of when I was first married and making a dish of gizzards and livers in tomato sauce, topped with a poached egg. I stopped making it after the kids, since they were so fussy, but it's time to revisit. Joe – This brings back memories of when I was first married and making a dish of gizzards and livers in tomato sauce, topped with a poached egg. I stopped making it after the kids, since they were so fussy, but it’s time to revisit.

]]> By: The Food Hunter http://italyville.com/2010/01/cucina-povera-gizzards/#comment-2649 The Food Hunter Sat, 16 Jan 2010 13:40:27 +0000 http://italyville.com/?p=1152#comment-2649 I love gizzards and chicken hearts. Growing up we'd boil them in our pot of chicken soup and fight over who got to eat them. I love gizzards and chicken hearts. Growing up we’d boil them in our pot of chicken soup and fight over who got to eat them.

]]> By: Maryann http://italyville.com/2010/01/cucina-povera-gizzards/#comment-2648 Maryann Sat, 16 Jan 2010 13:28:36 +0000 http://italyville.com/?p=1152#comment-2648 Hi Joe! I grew up with this. We do gizzards and chicken hearts together. When prepping the gizzards we take scissors and cut away the tough part in the center on both sides. I remember these tasting fine, although for someone who never had it I can see the yuck factor. I am avegetarian now, so I wont be eating this, but I have fond memories :) Hi Joe!
I grew up with this. We do gizzards and chicken hearts together. When prepping the gizzards we take scissors and cut away the tough part in the center on both sides. I remember these tasting fine, although for someone who never had it I can see the yuck factor.
I am avegetarian now, so I wont be eating this, but I have fond memories :)

]]> By: casalba http://italyville.com/2010/01/cucina-povera-gizzards/#comment-2646 casalba Sat, 16 Jan 2010 09:55:45 +0000 http://italyville.com/?p=1152#comment-2646 Love it, Joe, and you're right about the economy. I'm making liver pate today as a starter for a big lunch party tomorrow - only 3 Euros!!! Love kidneys too, but I'm thinking "Gizzards on sticks" might need a little spin for marketing purposes. Love it, Joe, and you’re right about the economy. I’m making liver pate today as a starter for a big lunch party tomorrow – only 3 Euros!!! Love kidneys too, but I’m thinking “Gizzards on sticks” might need a little spin for marketing purposes.

]]> By: Imani http://italyville.com/2010/01/cucina-povera-gizzards/#comment-2645 Imani Fri, 15 Jan 2010 23:03:58 +0000 http://italyville.com/?p=1152#comment-2645 Ok, here is where we part company, Joe :-) But just for this post :-). Ok, here is where we part company, Joe :-) But just for this post :-) .

]]> By: claudia http://italyville.com/2010/01/cucina-povera-gizzards/#comment-2644 claudia Fri, 15 Jan 2010 22:11:56 +0000 http://italyville.com/?p=1152#comment-2644 I've never thought about using them separately - they are one of those things that goes into stuffing. I actually never see them sold separately! I do love the price. And I wouldn't mind some right now... along with the glass of red wine! I’ve never thought about using them separately – they are one of those things that goes into stuffing. I actually never see them sold separately! I do love the price. And I wouldn’t mind some right now… along with the glass of red wine!

]]> By: Kitchen Butterfly http://italyville.com/2010/01/cucina-povera-gizzards/#comment-2643 Kitchen Butterfly Fri, 15 Jan 2010 20:14:04 +0000 http://italyville.com/?p=1152#comment-2643 Hi Joe, Happy New Year. Thanks for my amazon gift card.....I'll let you know what I did with it soon. On the topic of gizzards, I LOVE them in a tomato sauce. In Nigeria, we also have them on sticks (like satays!). With some rice, yum!!!! Hi Joe, Happy New Year. Thanks for my amazon gift card…..I’ll let you know what I did with it soon.

On the topic of gizzards, I LOVE them in a tomato sauce. In Nigeria, we also have them on sticks (like satays!). With some rice, yum!!!!

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