Here is a recipe for creating a delicious meat stock from scratch as the perfect accompaniment to Cappelletti di Pasta Valentini. According to our chefs, it is essential to leave the dominant flavour of the dish to the Cappelletti filling, made with Chianina IGP meat, Prosciutto Toscano DOP, Mortadella Bologna IGP and Parmigiano Reggiano.
Here are the procedures for making meat stock according to Giallo Zafferano.
INGREDIENTS FOR 1 L OF BROTH
Beef shoulder meat 500 g
Beef rump 400 g
Beef bones 400 g
Celery 60 g
Carrots 100 g
Golden onions 100 g
Auburn tomatoes 150 g
Extra virgin olive oil 40 g
Fine salt q.b.
Beef whites 400 g
Celery 60 g
Golden onions 100 g
Water 4 l
Cloves 2
Pepe 4
PREPARATION
To prepare the meat stock, start by preparing the vegetables, washing and drying them thoroughly. Peel the carrot (1) and cut it into chunks (2). Then cut up the celery as well (3).
Divide the tomato in half (4) and peel the onion (5), also cutting it in half (6).
Toast it about 4 minutes in a non-stick pan over high heat, turning it occasionally (7). Then combine all the vegetables in a large, high-sided pan with the oil (8). Season with peppercorns and cloves (9).
Pour the bones (10), the shoulder meat (11) and the biancostato (12) into the pan.
Cover the meat with 3 litres of water (13) and cook over a medium-high heat for about 2 hours, until the stock is reduced by about half. Then add the remaining litre of water and leave to cook for a further hour on a low heat. During this time, the broth must be skimmed (14), i.e. the fat and impurities must be removed and settled on the surface. At the end of the cooking time, the broth will be less liquid and tighter (15).
All that remains is to strain the stock (16) to separate the liquid from the meat and vegetables: pour the stock back into the pan and add salt (17). It is important that you add salt when the broth is ready so that you can better adjust its flavour. Your meat stock is now ready to be used in your preparations (18) !
Source and credits: ricette.giallozafferano.it
Once you have followed all these steps, you have the seasoning ready. All you have to do is cook the Cappelletti in boiling salted water for about 2 minutes.
Drain and gently place the Cappelletti in the broth.
Now enjoy the full flavour of Cappelletti made with Chianina IGP meat, Prosciutto Toscano DOP, Mortadella Bologna IGP and Parmigiano Reggiano. CLICK HERE to see them!
For Cappelletti al Cappone, an authentic Christmas speciality, CLICK HERE to see them on our website!
Buon appetito!
The palate first encounters the special roughness of the pasta and, a moment later, is overwhelmed by an explosion of softness and creaminess. That’s why these Ravioloni will make every bite a pleasure and give you a delicious, chef’s meal.
Compared to the classic ravioli they are a larger format, ad hoc to properly fill the palate. The product comes from the Tuscan Maremma where the rich pastures have always traditionally linked the Casentino to the Maremma through the transhumance of its shepherds.
Chianina meat, an ancient breed bred in Italy for more than 22 centuries, has attracted international attention for its unique genetic heritage in the world.
A delicate and tasty sauce perfect to season your Pasta Valentini first courses. The porcini mushrooms we use are a natural and precious gift of our lands.
Pesto Valentini from the Freschi Ghiotti line is an excellent and tasty condiment, strictly 100% Italian and controlled, in line with our high standards of selection for raw materials.
We believe that companies can be the first to instil certain ethical values, which is why Pasta Valentini collaborates with AVSI.
