Cooking Mode

1. Season the gizzards with salt and cook them with the wine, bay leaf, whole onion, and unpeeled garlic cloves for 30 minutes after the pressure cooker whistles.
2. Drain and set aside.
3. Sauté the mushrooms in a drizzle of olive oil and set aside.
4. Using the remaining olive oil, brown the gizzards with the garlic and chili pepper.
5. Adjust the seasoning, add the mushrooms and sage. Finally, add a splash of vinegar.
6. Boil the chestnuts in water seasoned with fennel, salt, and pepper.
7. Once cooked, peel and mash them with a fork.