This is the only italian bouillon recipe that my family has ever done. My grandmother taught it to my mother, my mother taught it to me, and I simply love it. And of course I’ll teach to my (future) children.
Just a few actions:
– Fill a pot with cold water.
– Put the meat in the pot. Add onion, garlic, bay leaves, rosemary, celery, carrot, peppercorns (I think black pepper has a too decisive taste, I prefer to use pink pepper, or green), cloves and 2 Juniper berries. The quantities you can see in the picture are for a small bouillon. Do not add salt.
– Switch on the gas and allow it boil over a gently heath for a minimum of 1 hour.
– Allow the meat to cool down in the water (it will take back 10% of the water it lost in the cooking process).
You can eat the meat with sauces: the green sauce that I’m going to post, mayo, ketchup, Dijon mustard, hot sauce, tartare sauce, kebab sauce.
But what I really love, what I really want to eat, is the bouillon. Strain it from the vegetables and the spices and use it to make a perfect risotto; or simply cook into it a small pasta variety and serve this soup with a generous quantity of grated Parmesan.
A simple dish for a winter supper that won’t never, never delude me. Enjoy.