Tagliolini in Brodo

Pasta in Broth

I always save the rinds from wedges of Parmigiano and store them in a plastic bag in the fridge to add to soups, stews and other favorite recipes during cooking. The rind adds a rich dimension of flavor that you can’t achieve any other way.

If time permits, make the brodo a day ahead or early on the day you plan to serve it. Then allow it to chill in the fridge so that the fat congeals on the top and you can easily remove it before reheating. Traditionally brodo is served with tortellini, but I love making it with long thin egg noodles, such as the tagliolini made by Cipriani. However, you can make this dish successfully using any good-quality egg pasta.

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Ingredients: 
BRODO:
1 3.5-4 lb chicken, cut in 6 or 8 pieces
5 or 6 beef or veal bones, cut in 1-inch pieces (ask you butcher to do this)
1 lb beef chuck or shank, cut in cubes
1 onion, cut in wedges
1 or 2 carrots, coarsely chopped
1 or 2 ribs celery, coarsely chopped
1 piece of rind from Parmigiano Reggiano
Salt and freshly ground pepper
TO SERVE:
1 lb Parmigiano reggiano, freshly grated right before serving
1 pkg (8.8 oz) imported egg pasta, such as tagliolini, cappelini or tortellini or any pasta of your choice
Preparation: 

In a large, heavy soup pot, combine chicken pieces, beef or veal bones and beef cubes. Add just enough cold water to cover and bring just to boil. Reduce heat and simmer, skimming off the scum and fat that rises to the surface. When most of the scum has been removed, add onion, carrots, celery and cheese rind and continue to simmer gently, uncovered, for about 4 hours, periodically checking to make sure liquid is being maintained at a gentle simmer and skimming off fat and scum throughout the cooking process. Season with salt and pepper to taste.

Turn off heat and let mixture cool. Then strain through strainer to remove solids (reserve meat and vegetables for other use). Then strain liquid a second time through strainer lined with cheesecloth or linen or flour sack towel. Cover and refrigerate several hours or overnight.

Remove broth from refrigerator and remove congealed fat. Reheat on low heat until mixture is hot.

Meanwhile, In large pot of rapidly boiling salted water, cook pasta until tender. Drain well.

To serve, place pasta in each of 4 to 6 shallow soup bowls. Ladle in broth. Top with a handful of finely grated Parmigiano Reggiano. Pass the wedge of Parmigiano with a hand grater so your guests can add more cheese if desired.

 

Servings: 
4 to 6

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