Tuesday, 16 March 2010

Italian broth

I had this just as a soup, but it's actually more of a stock - nigella says it makes a great base for a rissotto.  A lot of meat goes into making this, and i'm not sure its worth it.

- Put 500g piece beef flank, 2 pieces ossobuco, and 500g chicken wings in a large saucepan.
- Add 1 onion cut in half, each stuck with a clove, 2 sliced carrots, 2 sliced stalks celery, 2 sliced leeks, 1 ripe tomato halved, 1 peeled clove garlic, 1 bay leaf, 6 parsley stalks, 6 peppercorns and 1 teaspoon of salt.
- Cover with water by 6cm, bring to the boil and simmer very gently for 3 hours, skimming the scum off every hour.
- Remove the large pieces of meat and strain through a cheesecloth or muslin.
- If storing, cool in the fridge and remove the fat from the top of the jelly with a kitchen towel.

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