Soup 'd Bate 'l Gran

Preparation:

Preparation: Cut the chicken livers into small pieces and brown them in a little olive oil. If desired, hearts and calluses can also be added to the livers: then the latter two must be fried for a long time (an hour or more, hence the term soup with strafritto) before adding the livers. In a separate pan, sauté the finely chopped onion and oil; as soon as it is browned, add the browned chicken livers and the tomato paste, then pour this sauce into the hot beef or chicken stock. Add the pasta to the egg again (once obtained by breaking the tajarin). When cooked, serve the soup 'd bate 'l gran very hot. Recommended wine: Dolcetto d'Alba.