I make brodo every couple of weeks. I literally wrote about it yesterday. In our Sicilian village we don't use tongue but certainly bones with some beef on them, and the same aromats. I added a couple of cloves last time when I saw your recipe. Not strong but a lovely addition. I use bay leaf instead of parsley and I use chicken skeletons. Other differences are that we add large pieces of potato and a chopped up tomato. And mini meatballs when I can be bothered! I have also made it with oxtail in winter for a really rich brodo. Oh and always a piece of pecorino or grano rind. This is in my top 5 dishes. Also mum has told me about how they used to make this soup for weddings with a stuffed, deboned chicken that are turned into cotolletti. That's a story for another day!
I remember as a child going to the original FINI restaurant in Modena which was very formal and they would bring the covered carrello with bollito misto and sauces. So delicious!
I make brodo every couple of weeks. I literally wrote about it yesterday. In our Sicilian village we don't use tongue but certainly bones with some beef on them, and the same aromats. I added a couple of cloves last time when I saw your recipe. Not strong but a lovely addition. I use bay leaf instead of parsley and I use chicken skeletons. Other differences are that we add large pieces of potato and a chopped up tomato. And mini meatballs when I can be bothered! I have also made it with oxtail in winter for a really rich brodo. Oh and always a piece of pecorino or grano rind. This is in my top 5 dishes. Also mum has told me about how they used to make this soup for weddings with a stuffed, deboned chicken that are turned into cotolletti. That's a story for another day!
The broth we make is really just a benefit of making boiled beef! So more meat than bones. We are a Beefy region of Italy.
Fair enough!
I adore the regional variations. Siclians always have pasta in their soups too. Minestra.Where I stay I adore the minestra with the Cuzzuzza greens.
Yes! Tenneruma. We have to grow our own in Australia as they are not available to buy at all. There you can get them at every market and roadside.
Today is my 20th anniversary here!!!
Auguri!
I remember as a child going to the original FINI restaurant in Modena which was very formal and they would bring the covered carrello with bollito misto and sauces. So delicious!
Such a fascinating story and loved the pictures—and the lesson on making a bollito misto!