How to make Authentic Italian Vegetable broth
In Italy we use broth in so many food recipes, that it has become a routine in making them. The authentic Italian vegetable broth requires some basic ingredients, but you can always add more to the base depending on the season and your personal taste..
- 2 onions
- 2 carrots
- 1 leek
- 3 coasts of celery
- 1 bay leaf
- fresh parsley
- black pepper
This broth is generally used in the preparation of vegetable or fish risotto or for other meals that require broth (the ideal solution would be to prepare it with the element that characterizes the dish).
At the end of the cooking you can blend the vegetables and add it to the broth or, alternatively, use the broth alone. If you do not intend to serve it immediately, you can keep it in the fridge for a maximum of a few days. You can also freeze the broth and use it when you need it.
Procedure of authentic Italian vegetable broth is simple:
Pour 2.5 liters of cold water into a pot and add the cut and washed vegetables.
Bring to a boil, add a piece of bay leaf, three black pepper and a pinch of salt. Let the broth simmer for about an hour, foaming the surface from time to time with a foam, then filter it through a fine colander.
A variant that makes the broth much more flavorful is to simmer the vegetables with a little bit of a butter, then add the boiling water and let it simmer for about 1 hour.
Tips and tricks
Preparation of broths takes time (except for fish, ready in just 30 minutes). For this reason it is advisable to prepare a good quantity and freeze it, perhaps in cubes ready for use.