Brodo hardly needs a recipe. My Italian chicken brodo (chicken broth) leans on bone-in chicken thighs and aromatic vegetables for maximum flavor; a slow, stove-top simmer takes care of the rest. Makes ~2 quarts.
Recipes
Sbrisolona (Crunchy Italian Crumble Cookie)
Made with golden cornmeal, toasted almonds and flecks of bright orange zest, this rich and crunchy Sbrisolona (Italian crumble cookie)
Simple Blueberry Lemon Ricotta Cake With Olive Oil
Olive oil keeps this lemon blueberry ricotta cake soft and moist—ready in under an hour with just 20 minutes of prep. You'll love it's simplicity and bright, fresh flavor.
One-Pot Pasta E Fagioli: Pasta & White Bean Soup
This standout, hearty, one-pot pasta e fagioli is different than most recipes. It’s made with fresh cherry tomatoes (instead of canned) which lightens and brightens the broth. Use my Italian-style vegetable stock and my buttery, home-cooked beans to elevate the taste.
How To Cook Perfectly Tender Dried White Beans From Scratch
In this post, you'll learn my simple, straightforward method for cooking dried white beans- Great Northern or cannellini beans- on the stovetop. Soak overnight (or use the 1 hour fast-soak option!). Baking soda, just a pinch, guarantees a super tender texture every time.
Homemade Italian-Style Vegetable Stock
This homemade vegetable stock recipe uses onions, carrots, celery & fresh herbs to start, plus a wedge of Parmigiano Reggiano (the rind only) to elevate the taste. Use for soups, stews and risotto.
