Beef or Chicken Stock
Beef or chicken stocks form the basis of most Italian minestre and thick soups, risottos and other dishes. One of the most classic of Italian soups, ‘pastina in brodo’, consists of nothing more than a good stock in which small pastas such as telline or small stuffed shapes are cooked. A sprinkling of Parmesan is the final touch. And the equally famous stracciatella whisks eggs into stock, along with fresh herbs.
Makes about 3 litres (5 1/4 pints) of stock
[mpprecipe-recipe:34]
