Brodo di carne

Meat stock

Preparation info

  • Makes about

    1.5 litres

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

This is a light stock used for cooking risottos and serving pasta in broth. It is also used in place of water for adding to long-cooked meat dishes, for a more concentrated flavour. Tougher cuts of meat can also be used in place of the bones, as they soften after a long cooking time. The meat can be served with green herb sauce* and anchovy sauce.