Bruno Barbieri’s Perfect Broth: The Traditional Recipe for Tortellini and Cappelletti
With the arrival of the first cold weather, there’s nothing better than a steaming bowl of homemade broth. Discover Bruno Barbieri’s recipe for the perfect broth, complete with ingredients, proportions, and tips for achieving a rich and flavorful result.
When temperatures begin to drop, a bowl of hot homemade broth is the perfect way to warm up. It’s one of the most traditional recipes in Italian cuisine, prepared in countless variations depending on the region and family.
Today, I’m sharing the recipe for the perfect broth according to Bruno Barbieri, one of the great masters of Italian cuisine. It’s a simple, wholesome preparation with an authentic flavor, perfect for accompanying tortellini, passatelli, or simply enjoying on its own.
Ingredients for Bruno Barbieri’s Broth
For a rich and flavorful broth serving about 6 people, you will need:
¼ capon, preferably the thigh
500 g beef ribs or beef double steak
1 stalk of celery
3 carrots, washed but not peeled
1 onion, peeled and halved
1 bay leaf
Peppercorns, to taste
Vegetable Ratio
20% celery
40% carrot
40% onion
Step-by-Step Preparation of the Perfect Broth
- Start with Cold Water
Place
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