iconicon        icon     icon  icon

 

FORUM

icon

guide to recipes

blog

appetizers recipes

starters recipes

pasta recipes

rice/risotto recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sherbets recipes

drinks recipes

basic recipes

preserves / jams recipes

summary  tables

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes

gluten-free

other meats

lamb/sheep recipes

traditional recipes

cold dishes

volovant/vol au vent

potato dumplings

recipes with egg pasta

panzerotto

low calorie recipes

recipes and menus for celebration days

encyclopaedia

italian cooking words

the fish

the pasta

how eat spaghetti

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

ITALIAN RECIPES TRADITIONAL AND CREATIVE

Italian version  

Spanish version

Photographed recipe: Meat Broth/Stock, Italian traditional recipe

 

<< back to the ingredients table

Preparation: school of cuisine

put all the ingredients into a pot

insert the cloves into a onion (steccare)

cover with 5/6 pints (2/3 litres) of water and start boiling, in this manner the meat will give flavour and substance. 

It will possible to eat the meats as soon as the broth is ready, but we suggest to use them for meat balls.

Boil at low heat
let it cool, after a first filtering ( if you are hurried you can put it into the freezer for 1 hour)
degrease: it is essential for avoiding you to be disgusted because the fat ..

By cooling the most of the fat will condensate and  floating on the surface: it will be easy to remove it with a spoon.

Filter using a kitchen towel.

 

at first filter through one layer and then two layers of your towel. Rinse the towel when too fat.
The fatter becomes the towel the cleaner is the broth

For risotto, soups or roast it is ready

Otherwise  for soups, tortellini, passatelli or other clarify for obtaining a perfect transparency.