Italian Cooking at Home by the Culinary Institute of America includes recipes like Chickpea Fritters (Panissa fritta o panelle); Black Risotto (Risotto al nero di seppia); Broth (Brodo); and Stuffed Grilled Swordfish (Involtini di pesce spada).
Makes 1-1/2 gallons
A big pot of simmering brodo is a common sight. The cook visits the brodo frequently, checking that the simmer is very gentle and never approaching a boil. A skimmer is nearby to lift any debris on the surface. And a spoon is handy to check the brodo while it simmers so that the cook is ready to add a bit of seasoning when it is needed.
1. Pullout any pockets of fat from the chicken and rinse well. Trim the beef of any visible fat. Put the chicken and beef in a large pot and add enough cold water to completely cover the meats.
2. Put the pot over medium heat, cover, and bring the water to a simmer. As soon as it comes to a simmer, remove the lid and start skimming any foam that rises to the surface. Add the onions, carrots, celery, and tomatoes.
3. Partially cover the pot by setting the lid slightly ajar to leave an opening; that way, the pot won't be as likely to boil over and you can keep an eye on it more easily. Bring it back to a simmer and cook, periodically skimming the foam that rises to the surface, for about 2 hours. Add the sachet to the pot and cook for 30 minutes longer. Remove the meats from the brodo, letting any brodo inside the chicken drain back into the pot. Reserve the meat to use in other dishes. At this point, the brodo should have a rich, deep flavor. If not, remove the sachet, but continue to simmer for 20 to 30 minutes longer. Add salt to taste.
4· Strain the broth through a wire-mesh sieve directly into a pot if you are planning to serve the brodo right away. If you plan to serve the brodo another day, cool it quickly and store it in a covered container in the refrigerator for up to 1 week.
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This page created April 2011
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