Thursday, June 12, 2008

Tuscan Veal Broth

Tuscan Veal Broth
serves 4

50g/2oz dried peas, soaked for
2 hours and drained
900g/2lb boned neck of veal, diced
1.2 litres/2pt beef stock
50g/2oz barley
1 carrot, diced
1 turnip, diced
1 leek, thinly sliced
1 red onion, finely chopped
100g/4oz tomatoes, chopped
1 sprig of fresh basil
100g/4oz dried vermicelli
salt and freshly ground
black pepper

• Put the peas, veal, stock and 600ml/1pt water in a large pan. Bring to the boil over a low heat.Using a slotted spoon, skim off any scum that rises to the surface.
• When all the scum has been removed, add the barley and a pinch of salt. Simmer gently over a low heat for 25 minutes.
• Add the carrot, turnip, leek, onion,tomatoes and basil to the pan, and season with salt and pepper. Leave to simmer for about 2 hours, skimming the surface from time to time to remove any scum. Remove the pan from the heat and set aside for 2 hours.
• Set the pan over a medium heatand bring to the boil. Add thevermicelli and cook for 12 minutes.Season with salt and pepper, then remove and discard the basil.Serve immediately.

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