Stocks and Some Basic Italian Sauces

A stock is an aromatic liquid made by simmering bones, trimmings, vegetables, and herbs gently in water until the solids give up their flavor to the liquid. An indispensable element of professional Italian cuisine, stocks are among the most basic and most important of kitchen preparations. Although it is not uncommon in Italian kitchens to find broths made from lamb, rabbit, game, beef, duck, and a variety of fish and shellfish, chicken and vegetable stocks are the most versatile and can be used in most of the recipes in this curriculum that call for stock. A few of the fish and shellfish recipes, such as Pesce Spada all’Isolana, and Zuppa di Pesce, require a fish stock. Veal stock is not common in traditional Italian cuisine, but it is important in professional training.