Brodo Vegetale

Name: Brodo Vegetale (Vegetable Stock)
Yield: Makes about 7½ liters (8 quarts)
Cuisine: Italian
Ingredients: 6 sprigs fresh Italian parsley; 200 grams (7 ounces) celery, cut into 5-centimeter (2-inch) pieces (1⅓ cups); 100 grams (3½ ounces) carrot, peeled and cut into 5-centimeter (2-inch) pieces (⅔ cup); 3 grams (1¾ teaspoons) whole black peppercorns; 3 cloves garlic, unpeeled, crushed; 1 sprig fresh basil; 8 liters (2 gallons) cold water (or enough to cover the bones by 2½ centimeters / 1 inch); 250 grams (9 ounces) red onion, cut into eighths and stuck with 3 whole cloves (1½ cups)

Vegetable Stock

Preparation info

Makes about
7½ liters

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

A flavorful vegetable stock can stand in for more traditional meat stocks, particularly in vegetable risotto and soups. Vegetable stocks are also an important foundation of vegetarian cuisine.

Ingredients

250 grams (9 ounces) red onion, cut into eighths and stuck with 3 whole cloves (

Europe
Italy
Stock
Gluten-free
Mediterranean
Vegan

Method

Place the vegetables, herbs, and aromatics in a large stockpot (pentola), cover with the cold water, and bring to a simmer. Skim the foam that rises to the top.

Lower the heat and simmer (sobbollire) on the back of the stove 1½ hours. The solids should remain comfortably covered with water at all times; if too much evaporation occurs, add more water.

Ladle the stoc