Chicken soup with tagliolini

Chicken soup with tagliolini

Zuppa di taglioni e pollo

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
450g chicken bones, with some meat on them
1.5 litres water
1 chicken stock cube
150g dried tagliolini
or 250g fresh taglioni
2 lovage leaves
salt, (optional)
75g parmesan, grated
2 tablespoons parsley, chopped

Method

  1. Put the chicken bones and the water in a large pan with the stock cube, cover and simmer for 1 hour. (You can do this in advance.) Remove the bones, strain the stock, and cut the meat off the bones and into small slivers. Discard the bones.
  2. Return the stock to a clean pan, bring to the boil and add the pasta, lovage and the chicken slivers. Leave to simmer for 2 minutes, then discard the lovage. Check and continue cooking the pasta until soft, tasting and adding a little salt if necessary.
  3. Serve sprinkled with the grated Parmesan and chopped parsley. Because of the difficulty of eating this dish, the usually forbidden act of using a fork and spoon is allowed!

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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