RECIPE - Gizzards in Passion Fruit Sauce (Moela no Molho de Maracujá)

This contemporary uptake on a traditional Brazilian bar snack, gizzards in a sauce, was created by chef Sol Caldeira, of São Paulo's Tubaína Bar, and was presented by the chef during the recent São Paulo food exhibition and trade show Semana Mesa SP, sponsored by Brazilian magazine Prazeres da Mesa.

Tubaína Bar is a casual and hip bar in the Baixa Augusta neighborhood in central São Paulo. It's name honors an iconic soft drink from the interior of São Paulo state, one that has nostalgic appeal for many dwellers in the megapolitan city of São Paulo. The decor and the menu reflect the culture and tastes of the interior of São Paulo, but updated and rendered more sophisticated to match the tastes of young urbanites. This dish takes a traditional bar snack, chicken gizzards (moelas) braised in a sauce, and updates and lightens it with a bright, acidic sauce made from passion fruit (maracujá)
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RECIPE - Gizzards in Passion Fruit Sauce (Moela no Molho de Maracujá)
Serves 6

1 1/2 lb (600 gr) cleaned chicken gizzards
1/2 cup (100 ml) passion fruit juice, concentrated
4 Tbsp. finely minced onion
2 Tbsp. finely minced garlic
2 Tbsp. extravirgin olive oil
4 thin slices fresh ginger
water
vinegar
salt and pepper to taste
pinch cayenne pepper
sprig of rosemary and a few pink peppercorns (to garnish)
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Cut the gizzards into halves, or quarters if they are large. Wash them thoroughly, place them in a mixing bowl and cover with a mixture of water and vinegar in 80% to 20% proportion. Let sit in water for 15 minutes.

In a heavy saucepan with cover, preferably enameled cast iron, heat the olive oil over medium high heat, then sauté the onions and garlic until they are soft and the onions are transparent but not browned. Drain the gizzards, then add them to the pan. Season with salt and pepper to taste, then add the ginger slices and cayenne pepper. Stir to mix thoroughly.

Sauté the gizzards until they have given up their juices and are dry. Add the concentrated passion fruit juice and 2 cups (500 ml) water. Bring to a boil over high heat, then reduce heat to low and cover pan. Cook for about 45 minutes, adding additional water if the sauce begins to dry up, until the gizzards are cooked through and tender. If the sauce is watery, briefly increase heat to reduce the liquid.

Place the gizzards and sauce in the center of a deep plate and decorate with the rosemary and pink peppercorns. Surround the gizzards with thick slices of toasted baguette.