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Photographed recipe: Meat Broth/Stock, Italian traditional recipe


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Preparation: school of cuisine

put all the ingredients into a pot

insert the cloves into a onion (steccare)

cover with 5/6 pints (2/3 litres) of water and start boiling, in this manner the meat will give flavour and substance. 

It will possible to eat the meats as soon as the broth is ready, but we suggest to use them for meat balls.

Boil at low heat
let it cool, after a first filtering ( if you are hurried you can put it into the freezer for 1 hour)
degrease: it is essential for avoiding you to be disgusted because the fat ..

By cooling the most of the fat will condensate and  floating on the surface: it will be easy to remove it with a spoon.

Filter using a kitchen towel.


at first filter through one layer and then two layers of your towel. Rinse the towel when too fat.
The fatter becomes the towel the cleaner is the broth

For risotto, soups or roast it is ready

Otherwise  for soups, tortellini, passatelli or other clarify for obtaining a perfect transparency.