This recipe comes from the Piedmont region of Italy where Guiliana Clerico created it, who, along with her husband Domenico, is one of Piedmont's outstanding wine producers. I adapted it for "Deliciously Italian: 101 Recipes to Share and Enjoy." It's perfect for the crisp days of late autumn when the leaves have changed color and the first whiffs of winter are in the air. —Federico_
4 lb free range chicken cut in half
celery stalks, cut into thirds
carrot, cut into thirds
onion, peeled and quartered
springs Italian parsley
extra virgin olive oil
liver from the chicken, diced
additional springs fresh parsley
plum tomato, seeded and chopped
tagilatelle, broken into 2-3 inch pieces
salt and pepper
parsley and basil for garnish
In This Recipe
Place the chicken, celery, carrot, onion, peppercorns, parsley, thyme, and bay leaf into a large soup pot and cook over medium-low heat for 2 1/2 hours, skimming fat off the top every half hour or so. Remove the chicken and set aside. Strain the stock through a fine mesh strainer (for a thicker soup, press all ingredients through a food mill) discarding solids. When chicken cools, remove skin and debone. Shred the dark meat, and refrigerate. Reserve white meat for another use.
Heat olive oil in small skillet and saute the chicken livers for about 3 minutes. Return the straiuned stocfk to the soup pot and bring to a boil, then lower heat once again to a simmer. Annd the basil, additional parsley sprigs. chopped tomato, and tagilatelle. Cook until the pasta is al dente; then stir in the shredded dark meat chicken and livers. Discard bay leaf. Season with salt and pepper to taste. Serve in individual bowls garnished with basil and parsley leaves.