The Key to dozens of Italian dishes: Broth!

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Vegetable, simply delectable
Vegetable broth, simply delectable

Broth is one of the easiest things to make and is an amazing addition to some of our all time favourite Italian dishes, like Risotto for example! For something so light, the character that it can ad to a dish is amazing and is the base ingredient for so many more dishes! It’s good thing to have handy around the kitchen,  we always keep a batch so that we can use it at the drop of a hat! Here’s how you can go about making some vegetable broth!

Brodo di Verdure
Vegetable broth

1 medium onion, white or red
1/3 of a leek
1 mature tomato
2 sticks of celery
2 bay leaves
1 tablespoon of black pepper corns, smashed
6 juniper berries
rock salt
5 L of water
1/2 cup of olive oil
1 sprig of parsley

Cut the vegetables in large pieces and add to a large pan of cold water, then add a good handful of rock salt, the juniper berries, and crushed peppercorns. Take the onion, cut in half and BURN in a hot saucepan WITHOUT oil or butter. This caramelizes the onion and brings out the sweetness. Add to the water, cover and leave on a low flame to simmer for about 2 hours. After 2 hours, take out the large remaining pieces of vegetables , then strain through a metal strainer. This recipe can be used as a base for soups, risotto and sauces. You can also freeze broth and reheat to use at a later date.