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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 120 MIN SERVINGS: 4 COST: LOW
1 CHICKEN or 1 POUND BELLY OR RIB or BOTH
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3 ONIONS
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3 CARROT STICKS
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3 CELERY STICKS
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PARSLEY
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3 OZ. 1/2 CAN TOMATO PASTE (OPTIONAL)
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2 GARLIC CLOVES WHOLE (OPTIONAL)
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2 TBLSPPONS SALT, ABOUT
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10 PEPPER CORNES
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2 CLOVES (OPTIONAL)
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1 LB. MEAT TORTELLINI
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PARMIGIANO GEGGIANO
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RECIPE
3 ONIONS, IF YOU LIKE STICK ONE ONION WITH THE 2 CLOVES
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IN A LARGE POT PUT CARROTS, CELERY, ONIONS, PARSLEY, SALT, BLACK PEPPER CORNS. OPTIONAL: GARLIC, TOMATO PASTE, CLOVES.
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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.
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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.
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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.