Gizzards are cooked in salted water until ready. Drained of broth and are equally divided in four pots. Put on gizzard of processed cheese. Top of gyuvechetata put one pepper previously cut into small pieces. In a pan with a lid sauté chopped into chunks and savory onion and carrots. Once the tender is distributed gyuvechetata. In each pot is added 6-7 tbsp of broth gizzards. Dot pots are placed in the cold oven. Bake 35-40 minutes at 200C. * The amounts of the products are for 4 servings.