Italian rice croquettes

Cook a couple of pounds of chicken gizzards and hearts in a pressure cooker with about a cup of water and some salt for 15 to 20 minutes until tender, then drain and cool.

Boil two cups of rice in salted water until tender, spread it on a sheet pan to cool to warm but not hot, and transfer it to a large bowl.

Chop the cooled giblets coarsely in a food processor with a couple of pulses, leaving big chunky pieces, and add them to the warm rice.

Add a couple of cups of grated Parmesan, some fresh parsley, a little breadcrumb, a couple of eggs and a little marinara sauce, not too much.

Mix it very thoroughly by hand, folding and smashing it together, not with a spoon.

Wrap it and refrigerate about an hour so it cools and firms up and shapes more easily.

Take out a little at a time and form it by hand into the classic football-shaped croquette.

Roll each one in plain breadcrumbs until coated, which sticks easily to the semi sticky rice, and line them up on pans.

Pan fry in about an inch of vegetable oil in a heavy skillet over medium-high heat, browning them quite dark on all sides; the inside is already cooked.

Drain on paper towel and serve immediately, nice and hot, with fresh lemon, tomato sauce or an aioli.