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El Brodo al Mi Madre di Pastores

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 01 May 2012 at 05:14
 
 
      Smile       Good Morning Ladies & Gentlemen,
 
At the Italian table, it is very common to have Mother´s Broth or Farmhouse Soup which is a shepherd´s stock prepared with the final aged cured Rind of a Reggiano Parmesano Cheese.
 
This is a simplified easy version using prepared dry Tortellini Pasta with Cheese verses a home made pasta dough which can be laborious, however well worth it !
 
Here is my family recipe - Makes 3 1/2 Quarts :
 
5 pounds of chicken ( hormone free and anti.bodic free )
6 quarts of cold water
 
2 large onions peeled & coarsely chopped
2 carrots peeled and coarsely diced
1 large celery stalk with leaves coarsely chopped ( one can use Turnip Greens or Beetroot Leaves)
4 whole heads of fresh garlic halved horizontally and peeled
1 Bay Leaf
2 whole Cloves
1 cup of tomatoes, peeled and de-seeded and chopped finely
 
1 aged cured cheese rind of Pecorino or Reggiano Parmesano
 
1/2 pound coarsely chopped cheeses: Asiago, Pecorino Sardo, Pecorino Tuscano, Sini Fulvi, and Cacio di Lazio 
 
1. Put salted cold water into a stock pot and add the butchered cleaned chicken parts and prepare a chicken stock.  The stock should be prepared 1 day ahead.
4. Once the stock is prepared, in a sieve, to be skimmed of all fat, bones, chicken meat and leafy unwantedables ( reserve the chicken for another dish ) ;
It is time for the aged cured rind of Pecorino or Reggiano Parmesano
5. simmer for 2 to 3 hours with the rind of Pecorino or Reggiano Parmesano
6. Serve this broth with a few Dry Tortellini filled with Cheese or Italian style baked Croutons
7. Combine as many Italian freshly grated cheeses as possible and place toasted Italian style bread in the broth.
 
Of course, we have made this with fresh tortellini pasta too ... 
 
Kind regards,
Margi Cintrano.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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