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The roots of the beef broth

Hello, will be the grey sky or the sentimentality for the summer that is ending, but I think today is a good day to talk about beef broth.

This is a slow preparation dish, but very simply, used as a basis in the preparation of many other recipes, such as saffron risotto, as well as being an excellent tonic on cold winter days or when we are a bit debilitated virus season . The meat broth, in fact, contains the amino acids necessary to block the inflammatory cells of the immune system throughout the body and accumulate in the trachea wreaking sore throat and flu symptoms. Salt broth helps to thin the mucus membranes that accumulate during the season. And besides, the heat causes vasodilation and a fluidizing effect of mucus and phlegm.

Curiosity:

The roots of the beef broth sink in Piemonte, in northwestern Italy.

This dish can be made with pieces of veal or beef from the rib thin, but the Piemontese prefer a cut called “cappello del prete” or “priest’s hat”, so named because butchers traditionally reserve this delicious cut for the clergy.

The “priest’s hat”, anatomically corresponds to the neck of the calf.

So, are you ready? Have you washed your hands? Fasten your apron !!! We are going to prepare a perfect italian homemade beef broth …

INGREDIENTS:

  • (X2 people)
  • 500g neck of cattle
  • 2 pieces marrowbone
  • 1 celery
  • 2 carrots
  • 2 potatoes
  • 1 onion
  • 3 cherry tomatoes
  • Salt
  • pepper (ground or berries to your liking)
  • 1.5L water

 

METHOD:

Clean and wash all the vegetables and place them whole in a large pot with cold water;

add the meat and the marrowbone, salt and pepper do not overdo it and cover the pot until boiling.

At this point let the stock continues to simmer on a low heat for 2 to 3 hours; taste it when it is almost ready to make sure that it is salted to perfection.

As mentioned, it isn’t a complex procedure and is cooked just choose how to enjoy it …

You can bake the traditional italians “tortellini” in the broth and add the Parmesan cheese only;

You eat the meat with vegetables or set it aside to prepare a salad or veal with tuna sauce; do not forget that the strained broth is the base for risottos and roasts, you can cook more and keep it in the freezer ready for any occasion.

So now you know all the secrets of homemade beef stock and you can choose to serve it on the table as you like, so as always let your imagination and share your results in the comments, it will be a pleasure to read them all, see you soon !! 😉

Saffron risotto or Risotto alla Milanese

Hello,

Today we’ll prepare a traditional Italian dish, known worldwide as “saffron risotto”. Best known in Italy as “risotto alla Milanese” to its roots that sink right in the city of Milan.

This recipe is very special to me, because her scent takes me back to childhood, when so carefully watched my mom in her kitchen preparing this delight …

Are you ready?

Wash hands and fastened her apron because today teach you to prepare the “risotto alla Milanese” as did my mom !!

Attention doses that pointing you to refer to the preparation for 2 people  😉

INGREDIENTS:

  • 60g butter
  • 1 onion
  • 2 fresh pork sausage
  • ½ cup white wine
  • 100g arborio rice
  • 300ml beef broth (read here the recipe)
  • 0.5g saffron powder
  • A tablespoon of grated Parmesan cheese

 

METHOD:

Melt in a pan with high sides, the butter over medium heat, add the chopped onion and let liqueurs;

Free sausage from casing and with the help of a wooden spoon in the pan crumble and mix with the onion, fry everything, and already the smell stimulates the taste buds, pour the rice, stirring quickly to do not stick to the bottom of the pan and fades with wine, in a manner that increases the flame to evaporate all the alcohol;

Now that the sausage and onion are golden lower the heat and add one or two ladles of broth and continue to turn slowly adding broth while it absorbs;

keep aside half a cup of broth in which loose saffron, when all the broth is absorbed pour this mixture of broth and saffron in the rice and mix well for four or five minutes, you’ll see all the rice tinged with yellow;

At this point your risotto is almost ready, now you can whisk with a tablespoon of grated Parmesan cheese and serve hot.

I know this dish is not easy, but with a little ‘patience you’ll get an amazing result, impress your guests with this original recipe of the italian culinary tradition and good appetite 😉

Origin of Saffron Risotto

Legend has it that the invention of the saffron risotto goes back to the late 1400s, the work of Valerio di Fiandra, which he worked with colors of the stained glass windows of the Cathedral of Milan decided to make more cheerful his meal, pouring a little saffron in it. Was born the risotto alla Milanese 🙂