Piedmont Autumn Soup
Ingredients
- 1 4 lb free range chicken cut in half
- 2 celery stalks, cut into thirds
- 1 carrot, cut into thirds
- 1 onion, peeled and quartered
- 10 assorted peppercorns
- 4 springs Italian parsley
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon extra virgin olive oil
- 1 liver from the chicken, diced
- 2 sprigs fresh basil
- 2 additional springs fresh parsley
- 1 plum tomato, seeded and chopped
- 1 pound tagilatelle, broken into 2-3 inch pieces
- salt and pepper
- parsley and basil for garnish
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