I have already mentioned this several times, but this recipe makes me have to repeat myself…Italians never throw anything away in the kitchen! A trick I learned while living there is to freeze all the vegetable parts not used. For example, when I peel carrots or potatoes, I add them to my veggie freezer bag. When I cut an onion, I place the ends and the peel in my veggie freezer bag. When I am ready to make broth, I pull out the bag, dump it into the water and wait for the magic to happen. I also freeze leftover broth in an ice mold, so I always have homemade broth on hand. This is a great sipping broth recipe and a delicious blank canvas for any soup you feel like making. I enjoy a glass of Lumavite La Frenios Falerio with this savory Brodo.
See ingredients, directions and pairings.
1 Onion, quartered plus the peel
2 Garlic Cloves, whole and unpeeled
2 Carrots, cut into pieces
2 Celery Stalks, cut into pieces
1 Leek, cut into pieces
Pinch of Sea Salt, to taste
Italian Parsley, to garnish