Vegetable broth recipe

Vegetable broth recipe

This is a vegetable broth recipe by our chef Antonella. Pursue your passion for Italian food on an Italian cooking holiday.

Brodo di verdure
Vegetable broth

Ingredients:
• 1 medium onion, white or red
• 1/3 of a leek
• 1 mature tomato
• 2 sticks of celery
• 2 bay leaves
• 1 Tbs of black pepper corns, smashed
• 6 juniper beers
• 1 Tbs of large rock salt
• 5 L of water
• ½ cup of olive oil
• 1 spring of parsley

Cut the vegetables in large pieces and add to a large pan of cold water, then add a good handful of rock salt, the juniper berries and crushed peppercorns. Take the onion, cut in half and BURN in a hot saucepan WITHOUT oil or butter. This caramelizes the onion and brings out the sweetness. Add to the water, cover and leave on a low flame to simmer for about 2 hours.
After 2 hours, take out the large remaining pieces of vegetables, and then strain through a metal strainer.
This recipe can be used as a base for soups, risotto, sauces. You can also freeze broth and reheat to use at a later date.