Читать книгу Italian Recipes For Dummies - Amy Riolo - Страница 43

Homemade stocks, known as brodo, are the unsung heroes of the Italian kitchen. Whether you would like to make an authentic risotto, homemade soup, stew, braised meat or seafood recipe, having healthful stock on hand enhances the flavor of your recipes.

Health-wise, homemade stock can’t be beat. Purchased stocks contain a great deal of sodium (even the “low-sodium” varieties contain a hefty amount) and additives, but the homemade versions do not. Flavor-wise, fresh broth can make or break Italian recipes.

The good news is that stock is very easy and inexpensive to make. Whenever I have leftover skins from onions, carrot or celery tops, shrimp shells, roasted chicken or meat bones, I place them in double plastic bags and refrigerate or freeze them until I am ready to make stock. If you make a stockpot at a time, you can freeze portions in gallon size containers for later use. Each week, place a gallon or two in your refrigerator so that you have it on hand to make your recipes during the week.

The recipes in this book call for homemade stock, and Chapter 5 gives ideas of how a few pantry ingredients can be transformed into a wholesome dinner with the addition of stock.