Vegetable broth
Presentation
Today, we're taking a dive into the foundations of Italian cuisine: vegetable broth. It's more than just water and vegetables; it's the secret soul of countless recipes, from the perfect risotto to the most comforting soups. Does it seem trivial? I assure you, making it at home is a simple gesture that completely transforms the flavor of your dishes. I'll guide you step by step to create a clear, aromatic, and incredibly rich broth, without the need for stock cubes or shortcuts. Are you ready to bring authentic flavor to your cooking?
Ingredients:
- 2 litres of water
- 200g of carrots
- 200g of onion
- 200g of celery
- peppercorns to taste
- salt to taste
Preparation:
After cleaning the vegetables, 1 remove the ends of the carrots and cut them into large pieces, 2 do the same with the celery and finally 3 peel the onions and cut them in half.
Finally 7 add the salt and peppercorns and 8 for about an hour. Finally 9 strain everything through a sieve and your vegetable broth is ready.
Advise
- Storage : You can store the broth in airtight containers in the refrigerator for 2-3 days or in the freezer for several weeks.
- Other vegetables : this is the base but you can always add your favorite vegetables, perhaps seasonal ones (tomato, courgette, potato, ...)
- Fundamental base : it is an excellent base for many typical Italian dishes such as risotto, canederli, soups, etc.
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