vrijdag 11 januari 2013

Mom’s Broth - Il Brodo della Mamma

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If you want to prapare ravioli - cappelletti - tortellini in brodo, or more typical Le Marche soups such as:

Passatelli or PassatiniAcini di Pepe con polpettineStracciatella (fantastic)Quadrelli

You need as main ingredient the broth and also a good one the “brodo della mamma” or even better “il brodo della nonna”. The Bartolini in US seams to care about the most traditional way to prapare the broth. Here their Recipe

Mom’s Broth Recipe

total time: approx. 3.5 hours


1 or 2 chicken thighs, with skin and bones1 or 2 chicken backsor2 or 3 chicken thighs, with skin and bones—————-1 medium-sized slice of beef shank or beef “soup bone” with meat attached.(2 – 3 tbsp extra virgin olive oil, if browning meat and vegetables)1 large onion, cut into large chunks – or – 2 medium, cut into chunks2 carrots, cut into chunks2 celery stalks, leaves included, cut into chunks2 – 4 garlic cloves, smashed1 tomato, rough chopped4 – 6 parsley sprigs(salt & pepper, if making soup and not broth)4 to 7 quarts of water, depending upon amount of meat used


For true “brown” chicken stock, purists will omit the beef.

Heat the olive oil in a large stock pot over medium-high heat. Add the onions, carrots, and celery. Stir occasionally while sautéing until the vegetables are lightly carmelized, about 10 minutes. Remove from pan and reserve.

In the same pan, sear the meats. You may have to work in batches.

When the last of the meat has been browned, return the vegetables to the pot, add the garlic, tomato, parsley, and enough water to cover all the pan’s contents by 3 inches, at least.

For Mom’s brodo:

Add all the ingredients to a large stock pot, and add enough water to cover all the pan’s contents by 3 inches, at least.

Bring the ingredients to a boil, then reduce to a soft simmer. Periodically skim the film off of the surface.

For a pot this large, I will continue simmering the broth for 2.5 to 3 hours. Your cook-times may vary depending upon how much brodo you’re making.

When finished simmering, take the brodo off of the heat to cool somewhat. Remove the meats and reserve. Pour the broth through a fine mesh strainer, discarding the cooked vegetables and herbs. Depending upon its intended use, you can pour the broth through a clean kitchen towel, resulting in a clearer brodo. Refrigerate once strained.

Once the broth is well-chilled, the fat will have risen to the top and can be removed relatively easily with a large spoon. Once the fat has been removed, store the brodo in air-tight containers in the refrigerator for a few days, or, in the freezer for several weeks.

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FarmHouse for sale in Le Marche: Torre Vecchia, Ascoli Piceno

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Restored stone farmhouse on 3 floors near the historic centre of Ascoli Piceno.

Casa Torre Vecchia is a very comfortable 4 bedroom restored 19th Century stone farmhouse with gorgeous views of the surrounding hills and mountains beyond. Its’ proximity to the city of Ascoli Piceno make it the perfect hideaway just around the corner.

Lower Ground Floor with direct access to the garden - Sitting room, master bedroom, en suite bathroom and utility room.

Ground Floor - large sitting room, office, kitchen, cloak room and veranda leading to the garden.

First Floor - 3 double bedrooms with en-suite bathrooms (2 with bath and shower, 1 with bath only).

There is a private drive that winds its way through the woods and a well tended garden at the furthest end of which is a gazebo for dining or sitting quietly admiring the view.

Just a few kms from the peace and quiet of Casa Torre Vecchia is the very beautiful and popular city of Ascoli Piceno, whilst skiing and the beaches are within easy striking distance.

The house is officially registered as a B&B and rental income is currently around €25.000/annum.

There are approved plans for a pool

Read More

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Always time for #Birra #Peroni (bij Italian Entertainment And...

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#Little #Italy in ons #Lemax #Winterdorp 2012 (bij Italian...

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Snelle presentatiesetting van Italian Entertainment en...

Snelle presentatiesetting van Italian Entertainment en Coffeehandbags / Coffeelamps. (bij Italian Entertainment And More - Italian Coffee Handbags)

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5 of the best museums in Rome

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There are several history and art museums; some of them are simply unmissable. Here is a list of the five museums you should visit if you come to the “birthplace of the Western Culture”.

Vatican MuseumsCapitoline MuseumsGalleria BorgheseThe MAXXIMACRO Museum

Read more

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White Truffle Cooking Class with Giorgio Locatelli

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Guests and residents are invited to savour the unique taste of exquisite white truffles specially flown-in from Italy at award-winning restaurant, Ronda Locatelli by Michelin star Chef Giorgio Locatelli. Giorgio recently hosted a cooking class at Ronda Locatelli to demonstrate the process of using this exquisite ingredient.

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Rigatoni con melanzane e pomodori secchi - 24kitchen.nl

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Kook de pasta volgens de bereidingswijze op de verpakking, giet af en bewaar een pollepel van het kookvocht. Wel de gedroogde tomaten circa 5 minuten in warm water. Snijd de bosui in smalle ringen. Pel en hak de knoflook grof. Halveer de chilipeper in de lengte, verwijder de zaadlijsten en snijd de peper fijn. Verhit olijfolie in de grote pan en fruit de bosui, knoflook en peper. Snijd de aubergine in plakken van circa 1 centimeter dik en bak mee. Breng op smaak met zout. Snijd de gewelde tomaten in kleine stukjes en voeg samen met het water toe. Stoof op laag vuur 5 tot 10 minuten tot de aubergines gaar zijn. Rooster de pijnboompitten goudbruin in de kleine pan. Pluk en scheur de blaadjes basilicum. Roer de basilicum, pasta en pijnboompitten door de aubergines. Roer de ricotta en het bewaarde kookvocht van de pasta erdoor.

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#Italiaanse #Vespa #Placemats (bij Italian Entertainment And...

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Don't Say Italian Pizza, say Italian Pizzas - a guide to Italy’s regional pizzas

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Read Italy by the slice: a guide to Italy’s regional pizzas for travel tips, advice, news and articles from all around the world by Lonely Planet

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Ontvoerde Italiaanse zeelui weer vrij

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(Novum/AP) - Drie Italiaanse zeelieden en een Oekraïner die op 23 december voor de kust van Nigeria door piraten werden ontvoerd zijn vrijgelaten. De drie Italianen keren binnenkort huiswaarts, zei de Italiaanse minister van buitenlandse zaken Giulio Terzi woensdag.

Gewapende zeeschuimers vielen de vrachtvaarder Asso21 van reder Augusta Offshore voor de kust van de Nigeriaanse staat Bayelsa aan. Opmerkelijk was dat de piraten het niet gemunt hadden op het vaartuig en zijn vracht, maar op de bemanningsleden.

Dat de vier nu zijn vrijgelaten is het resultaat van succesvol onderhandelen door Italiaanse en Nigeriaanse diplomaten, zei Terzi.

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Racy frescoes found in Rome's Colosseum

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Italian archaeologists have found brightly coloured fragments of frescoes depicting heroic and erotic scenes inside a corridor of the Colosseum in Rome, along with samples of ancient graffiti.

“We have found traces of decorations in blue, red and green,” Rossella Rea, director of the 2,000-year-old amphitheatre, told AFP.

The fragments “seem to depict the glory of the gladiator world, with laurels, arrows, victory wreaths and even erotic scenes,” the Repubblica newspaper said.

The frescoes were found in a corridor currently closed to the public while archaeologists were working to restore an area between the second and third floor of the Colosseum, which has fallen into disrepair in recent years.

“We have also found writing dating back to the 17th century as well as the signatures of spectators and foreign visitors” who had come to watch the Colosseum’s famed gladiatorial contests and mock sea battles, Rea said.

“We hope to be able to find other traces in this corridor but that depends on the funds available to continue with the restoration,” she added.

The frescoes are located in an area covering several square feet in a corridor which is around sixty metres long, and should be open to the public by summer 2014, Rea said.

The Colosseum, which was completed in 80 AD by the Roman emperor Titus and is now one of the most visited sites in the world, is in a pitiful state.

Bits of stone, blackened by pollution, have fallen off in previous years, and some experts have voiced concern that the foundations are sinking, giving the amphitheatre a lean.

The number of visitors to the Colosseum, which measures 188 metres (620 feet) by 156 metres and is 48.5 metres high, has increased from a million to around six million a year over the past decade thanks mainly to the blockbuster film “Gladiator”.

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