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This is the basic broth recipe of Italian cooking for tortellini, cappelletti, ravioli. This kind of pasta can be cooked either with broth or with various sauces as ragout bolognese, vegetal or other meat sauces
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BASIC INGREDIENTS | BEEF (SEE TABLE n° 2-4-5-11) AND HEN |
typOLOGY | BASIC RECIPE |
Conservation | FREEZER |
season | ALL THE YEAR |
difficulties | LOW |
Timetable | ||
served | 12 hours (minimum) | |
cooking | 3 hours | |
rest | 6 hours before serving | |
working | 2 hours |
FOR 4 pints (2 litres) of broth | ||
one or more of the cuts 4-5-10-17-18-20-22 | oz 7,00 | 200 grams |
Hen | 1/2 | 1/s |
celery | 1 stalk | 1stalk |
carrots | 1 | 1 |
onion | 1 | 1 |
cloves | 2 | 2 |
go to the RECIPE with pictures |
Notes to recipe: meat stock is the Italian traditional basic recipe for many soups or egg pasta dishes. It is also importat for making all risotto recipes.
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