The Minestra 'd bate 'l gran

May 4, 2011


  • a liter of beef tea
  • 200 g chicken liver
  • a spoon of tomato sauce
  • one onion
  • 150 g small-size pasta
  • olive oil
  • salt


Cut the chicken liver in small pieces and fry them lightly in a little olive oil.

If you want, you can add chicken hearts.

In another pan fry lightly the finely minced onion and some oil; then add the liver pieces and the tomato sauce, then put all the mix in the boiling beef tea.

Add the pasta. When ready, serve very hot.