Saranak
Senior Member
Ciao everyone,
This is a recipe for a very thick and hearty soup, great for a winter supper. This is made with pork lights (Heart and lung) and liver. If you do not like the idea of the lights you can of course just use liver. I also use Guanciale as it gives a real richness to the soup. All three of my sons love it however, my daughter was never that keen. I apologise for not adding pictures however, my hands shake too much so all I get is a fuzzy mess.
Serves 6.
You will need -
1 kilo of pigs liver and lights, you should be able to get lights from your butcher.
1 litre of Passata, make your own with a Mouli if you can. San Marzano tomatoes are preferable however, any good quality tomato will suffice.
14 g of tomato puree.
50 g of lard.
3 hot peppers, or to taste.
500 g Guanciale.
2 0r 3 bay leaves.
I 150 ml good red wine.
Salt and pepper.
Method -
Hope that you enjoy.
Sarana x
This is a recipe for a very thick and hearty soup, great for a winter supper. This is made with pork lights (Heart and lung) and liver. If you do not like the idea of the lights you can of course just use liver. I also use Guanciale as it gives a real richness to the soup. All three of my sons love it however, my daughter was never that keen. I apologise for not adding pictures however, my hands shake too much so all I get is a fuzzy mess.
Serves 6.
You will need -
1 kilo of pigs liver and lights, you should be able to get lights from your butcher.
1 litre of Passata, make your own with a Mouli if you can. San Marzano tomatoes are preferable however, any good quality tomato will suffice.
14 g of tomato puree.
50 g of lard.
3 hot peppers, or to taste.
500 g Guanciale.
2 0r 3 bay leaves.
I 150 ml good red wine.
Salt and pepper.
Method -
- First you need to make a salsa forte, mix the tomato puree and peppers, chop the peppers small.
- Wash of the liver and lights in cold water then cut into bite size pieces. Slice the Guanciale into similar size pieces.
- Put the lard in a heavy bottomed pan on a moderate heat then add the liver, lights, Guanciale and wine.
- When evenly browned and the alcohol has evaporated add the bay leaves and the salsa forte, stir until the sauce becomes thick.
- Add the Passata, season well, cook for around 30 - 40 minutes.
- Serve on a bed of toasted ciabatta or focaccia.
Hope that you enjoy.
Sarana x
