Name: Chicken Liver and Rice Soup (Minestra di Riso e Fegatini)
Yield: Serves 4
Cuisine: Italy
Ingredients: 8 oz (225 g) long-grain rice; 1¾ pints (1 litre) meat broth; 1½ oz (40 g) unsalted butter; 4 chicken livers, trimmed, washed and finely chopped; 1 handful very mature Parmesan or Cheddar cheese, freshly grated; 1 handful parsley, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This delicately flavoured and nourishing soup often crops up at country wedding feasts in the small towns and villages along the banks of the Po. Many households use very fine tagliatelle instead of rice, which gives the soup a completely different texture. You could also substitute small seed-shaped pasta for an equally good effect.

Ingredients

1¾ pints (1 litre) meat broth
8 oz (225

Method

Bring the broth to the boil, then slip in the rice. Stir, return to the boil and simmer for about 15 minutes or until tender. Meanwhile, fry the chicken livers very lightly in the butter for about 5 minutes. Remove from the heat and keep warm. When the rice is tender, stir in the warm chicken livers. Remove from the heat and rest for 3–4 minutes to allow the rice to absorb the flavour fully. St