Bate 'l Gran Soup

Minestra del Bate ’l Gran

Minestra del Bate 'l Gran is a Venetian soup with meat broth, chicken livers of chicken, tagliatelle ends and Parmigiano Reggiano.

6 servings

Easy

Veneto

EasyVeneto

Minestra del Bate 'l Gran is a substantial Venetian preparation, designed to bring to the table a first course hot and tasty. The meat broth forms the liquid base, while the soffritto of onion, chicken livers chicken and tomato sauce adds intensity, aroma and a slightly rustic note. tagliatelle finely chopped vegetables complete the soup with a soft and enveloping consistency, making it suitable for immediate serving, when the broth is still steaming. Parmigiano Reggiano Grated, added at the end, introduces a savory component and helps bind the flavors without weighing down the dish. The technique requires attention, especially when browning the chicken livers and maintaining a steady boil while cooking the pasta. The recipe is rooted in the culinary tradition of the Veneto region.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the onion

Finely chop the onion and transfer it to a saucepan suitable for soffrittoLet it wilt gently until it becomes soft and golden, without letting it darken or burn: the color should be light golden and the aroma delicate.

Brown the chicken livers

Join the chicken livers of chicken with the browned onion and brown them, stirring regularly. Continue until the surface changes color and the mixture releases an intense aroma; avoid overcooking, because the chicken livers they must remain soft.

Add the tomato

Add the tomato sauce to the soffritto and mix to distribute it among the chicken liversLet it simmer briefly, until the dressing appears smooth and slightly reduced, without letting it dry out completely.

Heat the broth

Bring the beef broth to a boil in a large pot. Keep it hot and at a steady boil, so it can accommodate the soffritto without excessively interrupting the temperature of the preparation.

Join the soffritto

Pour the soffritto Of chicken livers and tomato sauce into the hot broth. Stir carefully to combine the seasoning with the liquid and wait for the soup to return to a steady boil before adding the pasta.

Cook the tagliatelle

Pour the broth into the tagliatelle Chop them finely and cook them at a moderate boil. Stir to separate the strands and continue cooking until the pasta is tender and the soup is well blended. season with salt to taste as needed.

Complete and serve

Divide the hot soup into plates and sprinkle the surface with Parmigiano Reggiano grated. Serve immediately, when the broth is steaming, the pasta is cooked to perfection, and the cheese can flavor everything without altering the consistency.

Chef's Tips

Brown the chicken livers just until they change color and are cooked, avoiding drying them too much: they will maintain an intense flavor and a softer consistency in the soup.