Broth

This is an essential ingredient in pasta cookery. Broth made of chicken, capon, beef, or veal lends richness of flavor to a sauce without adding bulk. In addition, many stuffed pastas are cooked and served in broth. In Bologna, for example, many natives will eat tortellini only in a rich capon broth rather than tossing the little belly button-shaped pastas in a cream, meat, or tomato sauce.

Italian broth should not have a powerful flavor—this would cause it to overshadow any other foods it shares a bowl with. Rather, it should be a flavorful liquid with a particular perfume. The broth I use most frequently is made of a well cleaned capon, 1 small onion, 1 carrot, 1 stalk of celery, salt and pepper to taste, and perhaps some fresh parsley. Put the ingredients in a pot and add enough cold water so that the ingredients are covered by a couple of inches. Bring the water to a boil and then simmer for 3 to 4 hours, skimming off the fat every so often. Strain the liquid, reserving the other ingredients for use elsewhere, and let cool before refrigerating it. Skim off all the fat before using the broth, which may be frozen in smaller quantities for future use. Beef, veal, or chicken (or maybe even a combination of these) may be used instead of capon.