We’re big fans of broth. Not only do we love a good chicken noodle soup, we love broth in the mornings. We find it’s a wonderful companion to your coffee (or matcha), so it’s no wonder we always have a pot ready and waiting in our fridge. Want another reason to make this recipe? It’s perfect with our Tortellini (to create Tortellini En Brodo)!
The “Brodo” – also known as chicken stock
4-6 quarts water
4.5 lbs chicken bones or chicken wings separated into parts
1.5lbs beef bones
1 rib celery
1 teaspoon whole peppercorns
2 bay leaves
2 cloves garlic
1 inch piece of ginger
1/2 bunch Thyme sprigs whole
1/2 bunch Parsley
In a separate pot cover beef bones with water and bring to a boil for approx five minutes, skim off any foam that floats to the top and discard. After five minutes drain bones from water and rinse bones.
Stock pot method:
In your stock pot add your blanched beef bones, chicken bones and aromatics to pot, add 6 quarts of water and simmer on low for 12-24 hours. Add water to pot as needed to make up for evaporative loss.
Pressure cooker method:
In cooking basin of pressure cooker add your bones and aromatics and cover to pressure cooker Max fill line. Place in pressure cooker and cook on high pressure for 1 hour
- 4 egg yolks
- 2 ounces pecorino romano
- Black pepper to taste
- 3 ounces guanciale
- 1 pound pasta
1: Chop guanciale into small dice and render out until crisp
2: Mix egg yolks, cheese, and pepper together and set off to the side
3:Boil pasta in salted water
4: Add cooked pasta and enough pasta water to stop the pan from sizzling. When pan is no longer sizzling at cheese yolk mixture and stir vigorously to emulsify rendered fat until smooth and creamy.
5: Plate and serve, top with more cheese if so desired