DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 120 MIN SERVINGS: 4 COST: LOW
1 CHICKEN or 1 POUND BELLY OR RIB or BOTH
3 ONIONS
3 CARROT STICKS
3 CELERY STICKS
PARSLEY
3 OZ. 1/2 CAN TOMATO PASTE (OPTIONAL)
2 GARLIC CLOVES WHOLE (OPTIONAL)
2 TBLSPPONS SALT, ABOUT
10 PEPPER CORNES
2 CLOVES (OPTIONAL)
1 LB. MEAT TORTELLINI
PARMIGIANO GEGGIANO
RECIPE
3 ONIONS, IF YOU LIKE STICK ONE ONION WITH THE 2 CLOVES
IN A LARGE POT PUT CARROTS, CELERY, ONIONS, PARSLEY, SALT, BLACK PEPPER CORNS. OPTIONAL: GARLIC, TOMATO PASTE, CLOVES.
ADD MEAT AND WATER. PLACE ON MEDIUM HEAT AND BRING TO BOIL. BOIL TWO HOURS IF YOU HAVE RED MEAT, ONE HOUR IF ONLY WHITE.
ONCE THE BROTH IS READY, PUT SOME BROTH IN A SEPARATE POT, BRING TO A BOIL AND ADD THE TORTELLINI, COOK AS LONG AS DIRECTED.
SERVE HOT WITH A LOT OF GRATED PARMIGIANO REGGIANO CHEESE. FOR A LIGHTER BROTH, PREPARE IT THE DAY BEFORE AND SKIM THE FAT THAT WILL HARDEN ON THE TOP OF THE BROTH.