The cooking sunday: Broth.

It’s very cold outside today, and the house is cold as well. The weather is foggy with some showers. Hanging out is definitely not tempting.

I need to get the house warm, and i also have to spend my time somehow. So i decided to stay home, cook the whole afternoon for the next week, and at the same time, this will allow me to warm the house up.

For this first ‘cooking sunday’ event, I’m gonna make homemade broth, using some great and cheap cuts of meat, and we’ll reuse the boiled meat to make the filling for homemade tortellini and the rest for very soft delicious meatballs that will totally melt in your mouth.

We’ll then freeze the everything future days, while eating fresh made tortellini and leftovers of the cooking for dinner. We won’t waste anything, and believe me it will be delicious.

I’ll post the different steps of the cooking sunday during the week, trying to keep the schedule of once a day.

Note: If you make broth the day before, on evening, you’ll be able to leave it outside all night and remove all fats the day after with a strainer.

Grocery List: 
  • 1.3lbs of old chicken. (it’s usually half a chicken here)
  • 1lb of fat beef meat (check the broth recipe for more info).
  • A piece of bone from the leg of the beef. (yeah i know, sounds crazy)
  • 1 lbs of raw Sausages (around 0.33 lbs each here so, 3 sausages)
  • 4 carrots
  • 3 White or golden onions.
  • some celery legs
  • 1 tomato
  • 6 middle eggs (we’ll use four, but here they sell packs of six)
  • 0.44lbs All purpose flour.
  • 0.44lbs Grana or pecorino romano cheese
  • 3 slices of sliced bread
  • half a glass of whole milk.
  • spices (laurum, nutmeg, rosemary, sage, juniper berries)

In Italy the cost of all the ingredients is around €8-€10

 

Part one: Making broth.

Part two: The filling for tortellini.

Part three: Making pasta dough.

Part four: Making tortellini.

Part five: Soft Meatballs.

Part six: Making the sauce for spaghetti and meatballs, and our dinner. -SOON

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