Name: Brodo di verdure (Vegetable stock)
Yield: Makes 1.5 litres (6 cups)
Cuisine: Italian
Ingredients: 2 carrots, peeled and cut into large chunks; 2 garlic cloves, peeled; 1 large onion, peeled and quartered; 1 celery stalk with leaves, cut into large chunks; 1 large tomato, halved; ½ a small leek, roughly chopped; 1 bay leaf; 6 whole parsley stalks; a few black peppercorns

Preparation info

Makes
1.5 litres

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This stock is very light and is used for cooking risottos, serving pasta in broth and for adding to long-cooked meat, poultry, fish or vegetable dishes for a fuller flavour rather than adding water.

Ingredients

1 large onion, peeled and quartered
½ a small leek, roughly chopped
2 carrots, peeled and cut into large chunks

Method

Put the ingredients into a large saucepan and cover with about 3 litres (12 cups) of cold water. Add a little salt. Bring to the boil and skim the surface of any scum with a slotted spoon. Lower the heat a