homemade meat broth/stock italian traditional photographed recipe

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ITALIAN RECIPES TRADITIONAL AND CREATIVE

Italian version

Spanish version

Photographed recipe: Meat Broth/Stock, Italian traditional recipe

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.