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Veal Stock

Brodo di Vitello

MAKES 1 1/2 QUARTS

Homemade stocks can be the building blocks of flavor for so many dishes. For rich veal stock, keep a supply of inexpensive veal shoulder bones in the freezer. Veal stock provides a light flavor for mushroom- and pasta-based dishes such as Pappardelle con Vitello.

Ingredients

2 pounds veal bones

1 large carrot, peeled and quartered

1 large onion, unpeeled, quartered

2 large cloves garlic, peeled

1 teaspoon black peppercorns

1 large bay leaf

1 rib celery, cut in half

1 cup hot water

Fine sea salt and freshly ground black pepper to taste

Directions

Preheat the oven to 350ºF. Generously oil a roasting pan. Add all the ingredients except the water and salt and pepper and roast for about 45 minutes, turning occasionally, until the veal bones are nicely browned. Transfer all of the ingredients to a large soup pot.

Pour the hot water into the roasting pan and, using a wooden spoon, scrape up any browned bits remaining in the pan. Add this liquid to the soup pot along with enough water to just cover the ingredients. Bring to a boil, lower the heat, and let simmer for 30 minutes.

Remove the bones and strain the stock through a cheesecloth-lined colander set over a bowl. Press hard on the solids with a wooden spoon to extract all the juices. Discard the solids. Season the stock with salt and pepper. The stock is ready to use. It can be covered and refrigerated for up to 3 days or frozen for up to 3 months.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company Inc., in 1995.

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