Brodo aka Bone Broth

Brodo aka Bone Broth 1024 683 Carole Mac


Brodo, or bone broth in Italian, has been widely gaining popularity, started in part by chef Marco Canora’s Brodo in NYC. Here is a recipe that I made with my host family during a 3-month organic farm tour, the Rampons. 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)

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.

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