the meat, vegetables, and herbs in a large pot and cover them with cold water. Starting with cold water allows the ingredients to gradually release their flavors into the broth.
- Bring to a Gentle Boil
Turn on the heat and slowly bring the water to a boil. Don’t rush the process: gentle cooking is the secret to a clear and fragrant broth.
- Skim the Surface Regularly
As the broth cooks, impurities will rise to the surface. Carefully skim them off with a slotted spoon.
Do not add salt at this stage.
- Simmer for About 2 Hours
Let the broth simmer gently over low heat for approximately 2 hours. Avoid a vigorous boil, as this can make the broth cloudy.
- Strain the Broth
Once the broth is ready, carefully remove the meat and vegetables. Strain the liquid through a fine-mesh strainer to obtain a clear broth.
You can reserve some of the meat and vegetables to serve alongside the pasta or use them in another preparation.
How to Serve the Broth
Bruno Barbieri’s broth is perfect for:
Tortellini or cappelletti, cooked directly in the broth
Passatelli, for a traditional and satisfying dish
Broth on its own, served with a sprinkling of
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