Ditalini lisci soup

  • Difficulté


  • 250 g0SX0068
  • 1 celery stick
  • 400 g porcini mushrooms
  • 50 g Butter
  • 2 dl single cream
  • 1 big tomato
  • 400 g chicken liver
  • 1½ l beef stock
  • 1 onion
  • 1 clove garlic
  • 10 g Italian parsley
  • salt and pepper
Ditali Piccoli Lisci n° 68


Rinse the potato, put it in a saucepan with cold water and cook it for 40 minutes from when the water starts bubbling; drain it and peel it while it is still warm then chop it up coarsely.Clean the mushrooms, scrubbing them with a damp tea towel and slice them into very fine segments; clean and rinse the celery, peel the onion, leaving half of it aside and chop the rest of it with the celery.In a saucepan melt 20 g of butter, add the chopped onion and celery and the mushrooms; fry until soft, pour the cream, a pinch of salt and pepper and cook for 5 minutes.Peel and crush the garlic, chop the remaining onion finely and add them both in a saucepan then fry both until soft over a medium heat with the rest of the butter.Once chopped into fine slices add the liver then season with a pinch of salt and pepper; add the chunks of potato and cook for 5-6 minutes.Bring the broth to the boil, pour the pasta and, just before switching the heat off, add the mushrooms, the liver and the potatoes; sprinkle the soup with a touch of finely sliced parsley.The Chef suggests You may replace the chicken liver with chicken breast strips.