2 tablespoons olive oil
4 cloves garlic, crushed
1/8 teaspoon dried red chile pepper
5 pounds chicken liver (boneless)
1/4 teaspoon dried marjoram
2 tablespoons garlic powder
1/2 teaspoon dried thyme
2 tablespoons dried rosemary
1 1/2 teaspoons dried thyme
1 1/4 teaspoons dried rosemary
3 tablespoons beef broth
1 (8 ounce) can tomato paste
1 (10 ounce) package shredded sharp processed cheese
Heat olive oil in a large saucepan over medium heat. Add garlic and pepper and saute until meat is browned.
Bring a large pot of lightly salted water into a large skillet. Add chicken liver, marjoram, garlic powder, thyme, rosemary, thyme, rosemary, beef broth, pasta, cheese and wine. Reduce heat to medium-low, cover and simmer for 15 minutes. Add chicken liver juices and tomato paste and simmer for 10 minutes.
Add garlic chile powder, water, tomato paste and cheese. Return to a boil. Reduce heat, cover and simmer for 2 minutes. Serve over baked pie crusts. Refrigerate for several hours while filling of the pie crusts marinates.