Cooking With My Sisters: One Hundred Years of Family Recipes, From Bari to Big Stone Gap by Adriana Trigiani

Author:Adriana Trigiani [Trigiani, Adriana]
Language: eng
Format: mobi, epub, pdf
Tags: Italian, Cooking, Regional & Ethnic, food.cookbooks
ISBN: 9780743268660
Google: Qul3PwAACAAJ
Publisher: Simon & Schuster
Published: 2006-09-04T10:00:00+00:00

A Tip from Adri: We like to sprinkle crushed red pepper flakes in the soup to give it a kick.

Beef Broth

2½ pounds beef (brisket or shank)

1 shank bone

6 quarts water

Salt and freshly ground black pepper

Combine the ingredients in a large stockpot, bringing the water to a boil. At that point, skim the top and lower the heat to a simmer. Cook for 2 to 3 hours, adding salt and pepper to taste. Then strain the broth, saving the meat either for the soup or for another purpose. Refrigerate the broth. The next day, skim the congealed fat from the top.

One summer, I decided I wanted a little more cash than what Viola would dole out for us to put in the Sunday-morning collection plate, so that’s when I took a job at the Mount Bethel Inn. I’d often get home late, and Grandmom would whip up a delicious quick meal. What I came to call Venetian Eggs was my favorite.

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