Biba's Northern Italian Cooking - Biba Caggiano [8]
In this chapter you will find recipes for a basic meat and chicken broth. Meat Broth is easy and inexpensive to make and can be used for soups and other cooking. Chicken Broth makes a good base for light soups and is ideal for risotto. Mixed Boiled Meats, page 161, produces an especially good broth because of the quality of meats used.
For a fine broth, remember these basic rules: Cooking should be done over very low heat. The broth should not boil, but should simmer very gently for 2½ to 3½ hours.This allows all the goodness and flavor of the meat and bones to be extracted. During the first few minutes of cooking, the surface foam should be skimmed off frequently. Seasoning should be done at the end because the liquid will reduce during cooking, concentrating the flavor.
We all have childhood memories that give us comfort and happiness.To me it is the memory of my mother in the kitchen preparing the Sunday dinner. Her soup would bring a glow to everyone’s cheeks and fill us with a feeling of well-being.
Good food is a labor of love. How lucky we are not only to receive it but also to pass it on to our family and friends.
MEAT BROTH
Brodo di Carne
Keep a supply of this delicious broth in your freezer for soups and other cooking.
MAKES ABOUT 2 QUARTS
2 pounds veal shanks, bones and scraps
2 pounds beef scraps and bones, preferably from knuckles
1 pound chicken bones and scraps
2 small carrots, peeled and cut into pieces
1 large celery stalk, cut into pieces
1 medium onion, peeled and quartered
A few sprigs of fresh parsley
2 small ripe tomatoes
Salt to taste
Wash bones, meat scraps and vegetables thoroughly under cold running water. Put all ingredients, except salt, in a large stockpot and cover with 3 to 4 inches of cold water. Cover pot partially, and bring liquid to a gentle boil over medium heat. As soon as water begins to bubble, reduce heat to low and skim off all foam that rises to surface of the water. Cook, barely simmering, about 3 hours. Season with salt only during last few minutes of cooking, because broth reduces considerably and its flavor becomes more accentuated.
If you are planning to use broth within a few hours, strain it through a fine-mesh strainer directly into another pot, and remove fat that comes to surface of broth with a spoon, or by dragging a piece of paper towel over broth surface. If broth is for later use, strain it into several small containers and place containers in a basin of iced water to cool completely. It can be kept in refrigerator, tightly covered, 2 to 3 days. Before using, remove fat that has solidified on surface. The broth is now fat free and ready to use or to freeze. Bring broth to a full boil before using.
Tip
Freezing broth for later use will give you the advantage of having flavorful broth at hand. Freeze it in small containers, or in ice-cube trays. When broth is frozen, unmold cubes, transfer to several plastic bags and freeze again until you are ready to use them.
CHICKEN BROTH
Brodo di Gallina
In Italy, hens are used to give the broth a distinct flavor.
MAKES 2 TO 2½ QUARTS
1 (2- to 3-pound) hen
1 to 1½ pounds chicken bones and scraps
2 celery stalks, chopped
1 medium onion, sliced
2 medium tomatoes, chopped, or 1 tablespoon tomato paste
4 quarts water
1 tablespoon salt
Place all ingredients except salt in a large stockpot. Cover and bring to a boil. Reduce heat to very low. Simmer covered 1 to 1½ hours, skimming surface foam occasionally with a slotted spoon. Add salt. Strain broth and use. Cool broth completely before freezing.
VEGETABLE BROTH
Brodo Vegetale
A flavorful vegetable broth can be used as an alternative to traditional meat and chicken broths. Its light quality is perfect for vegetable risotti and for spring and summer vegetable soups.