Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Moelas à portuguesa are a test of patience: the slower the cooking, the better the texture.
The sauce is rich, slightly spicy, and perfect for accompanying bread.
This recipe is very common in tascas and informal tables.
Ingredients
- 700 g of cleaned gizzards
- 1 chopped onion
- 3 cloves of garlic
- 2 chopped tomatoes or tomato sauce
- 150 ml of white wine
- 1 bay leaf
- Olive oil
- Piri-piri or pepper
- Salt
Preparation method
- Clean the gizzards well and cut into pieces.
- Sauté onion, garlic, and bay leaf in olive oil.
- Add gizzards and lightly brown.
- Add tomato, wine, and seasonings.
- Cook covered until tender.
- Reduce the sauce and serve with bread.
Tips from Empório Portugal
- Pressure cooker reduces the time, but reduce the sauce afterward.
- Soft texture is essential.
- Pepper should heat without dominating.
Possible substitutions in Brazil
- Canned peeled tomato can replace fresh tomato.
- Calabrian pepper can replace piri-piri.
Pairing
Young red wine or beer. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to the region, family, and cook.
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