Gabriella

Passport & Plate - Nonna's Brodo

United Kingdom | Wednesday, March 4, 2015 | 5 photos

Ingredients
2/3 carrots
2/3 celery sticks
2 leaks
1 onion
3/4 chicken drumsticks or a handful of small diced beef
1 vegetable stock cube
1 tablespoon of tomato puree
Pinch of salt and pepper for seasoning
1 pack of spinach and ricotta Ravioli or 4/5 balls of Vermicelli pasta
A couple of teaspoons of Parmesan for serving

 

How to prepare this recipe
Wash and chop all of your veg into small pieces (peel the onions and carrots first) and place into a big dish. If you are using beef, then dice this into really small pieces ready to go in the pan as well. If you are using chicken - this is my favourite - then give the drumsticks a rinse and then pop them into the dish along with your chopped veg. Now fill the dish to the top with cold water, season with salt, pepper and a stock cube and put it on to boil. Once it is boiling, at the tomato puree and lower the heat to gently cook through your veg and meat. I usually leave it on for about 45 mins. Once it's cooked, (remove chicken and place on the side to slice if you aren't using beef), then add your Ravioli or Vermicelli. Cook until al dente and serve with Parmesan (and the chicken on top)! What's great is any leftovers can then be used to make Risotto!

 

The story behind this recipe
My great Nonna brought this recipe to England with her in the 40s ! Cheap to make and full of goodness, it is my favourite meal! Whilst growing up, 12 of us would have it for dinner on a Friday night at Nonna's. Mum sent me across the country to University with a cookbook she had written out for me and of course, on page one was Nonna's Brodo. It reminds me of home, makes you feel better when you aren't well and is possibly the easiest meal to rustle up for a large group of people! My friends love it and I love sharing it with them.