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Brodo “Appollocato”

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Adjust Servings:
500 gr Veal
1/2 Chicken
1 Bone
1 Red Onion
2 Celery
1 Firm Tomatoe
Kosher Salt
3 litre Water

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Brodo “Appollocato”

A delicious broth


    For the winter cold evenings

    • 2 hours and a half
    • Serves 6
    • Easy




    This is a typical Tuscan broth recipe which name come from the word “Pollo” that means Chicken!

    I don’t do it on my cooking classes but the broth in general can be used for many different kind of cooking for example as for ragu or second dishes.

    For the perfect success of the dish you have to use three kinds of  veal meat for boiled as silverside or  topside cap off , but you have to use the chicken meat together otherwise it is another kind of broth.

    You can eat the broth like this or you can use it boiling cutted pasta or tortellini.





    In a big pot put the meat without cutting it , the bone and the chicken that you have previously washed.
    Cut the vegetable in 2/3 pieces.
    Add the water and the salt and put on the stove at a medium/heigh temperature.



    When the water start to boil you turn down the flame at a low temperature, cover with a lid and let it boil for 2 hours. Check that the broth doesn't overflow.
    When the broth is ready filter it with a colander or with a white cloth previously washed with cold water.
    You can use the broth immediately, you can preserve in the fridge for 3 days or you can freeze it.

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