Did you know that the wine is put also into the broth ...

Well you! I have learned from my grandfather Joseph, a Mantua Doc!

Di lui, as well as the mythical playing cards that I got as a child, I have left some of the teachings, as the habit of using the spoon to roll the noodles, or to put a pinch of salt on the melon to make it sweeter, o infine, to put a little 'wine broth.

I remember many years ago, when, one morning getting up for breakfast, I saw it for the first time to drink the broth in which he had put a drop of wine. Imagine my face…: “Grandfather, but you do?! Put the wine in the broth, and, moreover, drink it at breakfast?!

Many will know that this custom is practiced in some provinces of Lombardy, Emilia and Piedmont. Add the wine to the broth, I mean what good, that certainly did not die with the, for Mantua and not only is it a real tradition! 😉

That said, the assumption that the stock should be good, I would say that we follow the recipe recommends a dear friend, Chef Massimo Dellavedova.

The Meat broth Massimo Dellavedova

Ingredients:

• 1 kg of cow adultery (real, brisket, pulp shoulder, scamone)
• 500 Article. cappone (it's good chicken)
• 1 large onion
• 2 gambi in Sedano
• 1 carota average
• 2 cloves
• 3 bay leaves
• 4 black peppercorns
• A little salt
• 4,5 the. of water

Preparation:

• Peel vegetables and capon (chicken)
• Picketing the onion with the cloves
• Put everything in a large pot
• Simmer for at least 3 hours skimming with a slotted spoon each time froth. I would recommend not boil.
• When cooking over, filtrarlo, fix it with salt and cool. Once cold degrease. This is simply because the fat has solidified on the surface.

In this way you will obtain three liters of broth.