Looks like a soup, It's actually a medicine. I'm used’ chicken stock and fresh vegetables: a dish that you could define therapeutic, especially in case of influenza, cold or fever. Not to mention the detail that is yummy: scented, hot, rich. It was always possible to heal this way wouldn't mind getting sick. The secret is in the chicken: must be the chicken ' free range ', that makes the best soup. In stock we have put the Sardinian fregula durum wheat flour, that makes it even tastier. And then the meat of the stew are delicious as a second, with the simple green sauce or, for those so hungry, with a beautiful mayonnaise.
Ingredients for 4 people:
- a whole chicken
- an onion
- two carrots
- three stalks of celery
- a leek
- 8 Piccadilly tomatoes
- two bay leaves
- a few threads of parsley
- 150 grams of Sardinian fregula
- salt to taste
- shredded PDO parmigiano reggiano as required
Wash the chicken with the salt under water. Fill a large pot with cold water: Add the onion, cut in half, the celery stalks private filamentous parts, carrots, peeled, parsley and leeks. Add the chicken, the whole tomatoes, the Laurel. Season with salt (do not overdo it because the broth is narrowed to the long cooking and the risk is that it is too fruity) and cook everything on low heat for between an hour and a half and two hours.
For the soup, remove the chicken and scalcarlo up to remove all the meat from the bones, remove the vegetables and set aside and strain the broth. In broth (If a little’ salty add water) throw the Sardinian fregula and take it in kitchen. When it is cooked, put a little’ broth with fregula in capacious holsters, Add a few pieces of chicken and a few pieces of vegetables that you put aside. Sprinkle with grated Parmesan and a little’ black pepper.