Chicken Gizzards In Sauce Pietro
|Salt pork||1⁄4 Pound, chopped fine|
|Olive oil||1 Tablespoon|
|Onion||1 Small, minced|
|Garlic||2 Clove (10 gm), minced|
|Chicken gizzards||1 Pound, chopped|
|Parsley sprigs||2 , minced|
|Crushed dried red pepper||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Crumbled dried marjoram||1⁄2 Teaspoon|
|Dry red wine||1 Cup (16 tbs)|
|Canned italian style tomatoes||1 Pound (1 Can Of 1 Pound Or 2 Cups)|
|Tomato paste||12 Ounce (2 Cans, 6 Ounce Each)|
|Water||4 Cup (64 tbs)|
|Thin spaghetti/Fine egg noodles||8 Ounce|
|Grated romano cheese/Grated parmesan cheese||2 Ounce|
Put salt pork in kettle with next 3 ingredients and cook until pork is golden brown.
Add gizzards, herbs, and salt and cook for a few minutes.
Add wine and simmer for about 25 minutes.
Add tomatoes, paste, and water and simmer until fairly thick.
Cook and drain spaghetti.
Sprinkle platter with cheese; add some spaghetti and more cheese and sauce.
Repeat until all is used, ending with sauce and cheese.