Soup'd Bate ' l Gran
Instructions
Cut into small pieces of chicken livers and sauté them in a little olive oil.
If desired, you can also add livers hearts and calluses: so the latter two must be fried long (an hour and more, hence the term soup with the strafritto) before joining the livers.
In a pan to make a sauce of the finely chopped onion and oil; When Golden, add the browned chicken livers and the tomato paste, then pour this sauce in boiling beef broth or chicken.
Still United Egg pastina (formerly obtained by breaking the tajarin).
When cooked, serve the soup'd bate ' l gran very hot.
Suggested wine: Dolcetto d'Alba.
Ingredients and dosing for 6 persons
- 100 cl of meat broth
- 200 g of chicken livers
- 1 tablespoon of tomato paste
- 1 onion
- 150 g of type egg pastina pasta
- Olive oil
- Salt