I discovered this recipe in Italy. It comes from a family from Verona, and has been passed down from mother to daughter.
It’s a very simple broth, but such a great comfort food ! It is absolutely perfect for winter, and especially after Thanksgiving or Christmas eve dinners. When you drunk and ate too much, this light meal is great to help your liver recover!
Besides, it couldn’t come at a better time to use the Christmas or Thanksgiving turkey leftovers !
Broth prep: 40 min
Cubes prep: 15 min
Serves 3 to 4
- 5 cups chicken or other meat broth
- 3 eggs
- 3 tbsp semolina
- 3 tbsp grated parmesan cheese
- 1 pinch nutmeg
- 1 chicken or turkey carcass
- 1 onion
- 1 carrot
- 1 leek
- 1 stalk celery
- 1 stalk parsley
- 1 stalk thyme
- 1 bay leaf
- 2 cloves garlic
- Pepper corns
To make the broth, you can also use bones and pieces of meat.
Put the carcass, meat and bones in a big pan. Add the onion, leek, celery and carrot cut into big chunks.
Add the stalks of thyme, and parsley, bay leaf, garlic and crunched pepper corns.
Cover with cold water.
Salt the water and bring to a boil as quick as you can.
Let it boil gently for 30 to 40 minutes, then skim off the impurities and fat with a spoon to clear the broth.
If possible, let it rest in the fridge overnight to remove the grease more easily.
You can also use a stock cube for this recipe but of course, home made stock is far better!
Parmesan cheese cubes preparation:
In a bowl, beat the eggs, and add grated parmesan cheese, semolina, nutmeg, salt and a tablespoon of melted butter. Whisk the mixture.
In a small frying pan, melt another tablespoon of butter and pour the egg mixture in order to bake a small crepe about a 0.2 inch thick.
Let cook gently for a few minutes with a lid. When the crepe is almost cooked, flip it and cook the other side for 1 or 2 more minutes.
Let cool on a board then cut into small cubes.
When the stock is ready, filter it through a strainer and bring it to a simmer.
Pour the small parmesan cubes in the broth and cook for 2 to 3 minutes.