Broth is the quintessential component of the Tuscan Kitchen and the backdrop for a delectable soup made with tortellini or pastina, or even simply with croutons. This particular broth recipe can also be used when making risotto. The meat can be recycled into a delicious casserole that also includes potatoes, herbs, extra-virgin olive oil, tomatoes and onions.

Ingredients:
2 carrots, peeled, 2 celery stalks, 1 medium red onion, halved, 3 fresh basil leaves, 3 fresh parsley stalks, 2 very ripe plum tomatoes (or 2 whole canned tomatoes), 1 large meat bone, 1 leg chicken, 1 pound beef meat.

Procedure:
1. Place all the ingredients in a large soup pot. Add 4 quarts water, cover and boil for 2 hours.
2. Strain broth and serve with croutons and freshly grated Parmigiano Reggiano cheese.

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