Soup with Ditali lisci

  • Difficulté


  • 160 g0SX0158
  • 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
Mezzi Ditali Lisci n° 158


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 segmentsClean 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.