Brodo Recipes

BRODO

Steps:

• Put everything into a large stock pot and cover with water. Slowly bring to a boil, skimming off any scum that floats to the top. Lower heat to a really low simmer and cook for four hours uncovered.
• Once done, strain and cool, discarding solids. When completely cool, remove fat and discard. Use immediately or freeze in zipper seal bags. Reboil when ready to use.

TORTELLINI IN PARMESAN BRODO

Steps:

• To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. Add 8 cups water and bring to a simmer over medium heat. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. Strain into a clean saucepan and keep warm over low heat.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the tortellini and cook for 2 minutes less than the package instructions, about 4 minutes. Drain well, then add the tortellini to the broth to finish cooking. Stir in the parsley and serve.

TORTELLINI IN BRODO

Steps:

• Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
• Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.

BONE BROTH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
• Spread tomato paste onto beef bones and place in the prepared roasting pan.
• Bake in the preheated oven until bones begin to brown, about 30 minutes.
• Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
• Cook on Low for at least 24 hours.
• Strain broth through a fine-mesh strainer into a container and refrigerate.

BRODO DI PARMIGIANO (PARMESAN BROTH)

Steps:

• Add everything but the parsley to a large stockpot with 3 quarts water. Bring to a boil, then reduce the heat to a simmer so low you see only a bubble every 10 seconds or so. Maintain this simmer for 4 hours, stirring occasionally.
• Add the parsley and simmer for 1 more hour. Strain all of the solids out of the stock with a sieve over a bowl and use the broth immediately, or store in the refrigerator for up to 5 days, or the freezer for up to 1 month.
• Variations:
• To make a soup-like pasta dish, boil the pasta directly in the broth along with greens such as kale, bok choy, or broccoli.
• To make a thicker sauce to coat noodles, simmer to reduce the brodo by half, then toss it with pasta just before serving.

TORTELLINI EN BRODO

Steps:

• In a small stockpot, bring stock to a boil over medium heat. Season with salt and pepper, and stir in tortellini. Cook pasta according to package instructions (it should float to the top when finished). Remove from heat, and serve hot.