Chicken Gizzards In Sauce Pietro Recipe
Ingredients
| 1/4 pound salt pork, chopped fine | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1 Small, minced | |
| Garlic | 2 Clove (5gm), minced | |
| 1 pound chicken gizzards, chopped | ||
| Parsley sprigs | 2 , minced | |
| Crushed red pepper | 1/2 Teaspoon, dried | |
| Ground cloves | 1/4 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon, crumbled | |
| Salt | 1/2 Teaspoon | |
| Dry red wine | 1 Cup (16 tbs) | |
| Italian | 2 Cup (16 tbs) | |
| Tomato Paste | 2 Can (10oz) | |
| Water | 4 Cup (16 tbs) | |
| 8 ounces thin spaghetti or fine egg noodles | ||
| Grated Romano or Parmesan cheese | ||
Directions
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.
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.
Chef
