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
1 celery heart
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.