Brodo, or broth, has been gaining in popularity the past few years, started in part by chef Marco Canora’s Brodo booth in Manhattan’s East Village (it has since opened its own brick-and-mortar in the West Village). Here is a recipe that I made with my host family, the Rampons, during my 10-week working farm tour in Northern Italy. We made this brodo as a Christmas/New Year tradition. It’s perfect for cold winter days. Use it as a base for any soup, a healing bone broth, or with our recipe for Cappelletti Pasta in Brodo.
1/2 chicken (bones and all)
10 beef ribs
1 leek, thoroughly washed
2 carrots
1 celery heart
1 onion
1 clove of garlic, smashed
1 cup Lambrusco wine (can substitute any good red)
Salt
Place the meat, vegetables, and garlic into a large stockpot and cover ingredients with water. Bring to boil over high heat. Add wine and salt to taste.
Reduce heat and simmer partially covered for 3-5 hours. Occasionally skim impurities off of the top of the broth.
Strain through a cheesecloth and reserve for soup.
