Ingredients

Adjust Servings:

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

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Brodo “Appollocato”

Name: Brodo “Appollocato”
Prep time: 30 min
Cook time: 2 h
Yield: 6
Cuisine: Florentine
Ingredients: Veal: 500 gr; Chicken: 1/2; Bone: 1; Red Onion: 1; Celery: 2; Firm Tomatoe: 1; Kosher Salt; Water: 3 litre

A delicious broth

Cuisine:

For the winter cold evenings

2 hours and a half
Serves 6
Easy

Ingredients

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

Directions

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.

Steps

1 Done	Preparation 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.
2 Done	Boiling 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.