Chicken Soup

Ingredients

• Chicken or hen 1 kg.
• Water 2 l.
• Celery 80 gr.
• Carrots 120 gr.
• Golden onions 120 gr.
• Garlic 2 cloves
• Laurel 2 leaves
• Parsley 1 tuft
• Mixed pepper in grains j.e.
• Fine salt j.e.

Quantity: 1,5 l

Preparation

To prepare the chicken (or chicken) broth, start by removing any remaining feathers that have been attacked and flaming the others to eliminate them permanently (you can use a torch or pass the chicken on the gas flame). Then rinse thoroughly and dab with kitchen paper, then keep aside.

Dedicate yourself now to the cleaning of the vegetables, then peel the carrots and cut them into pieces. Take the celery steaks off the edges and cut this too, and finally take care of the onion, mopping it and cutting it in half, then remove the central part.

To enhance the taste of the onion, place it in a non-stick pan and let it toast over a high heat for 4 minutes, turning it occasionally. At this point, then you are ready to cook the stock. In a large saucepan pour the chicken, or chicken, and add the celery, carrot and the scalded onion.

Add the parsley, garlic and bay leaf and pepper, then pour the water and cover with a lid, letting it simmer for 50 minutes. It is preferable during cooking, to froth the broth to eliminate impurities and excess fat.

The chicken broth, at this point will be ready, add salt and let it cool in the pot. At this point you can keep the meat aside and drain the vegetables and filter the broth to use it in your preparations. If, on the other hand, you want to cook the pasta, simply boil the broth and then cook it.

Advice

If you are using a free-range hen it is likely that cooking will be prolonged, as the meat will be much firmer. Use other vegetables at your convenience to enrich their taste and aroma! The fat of the free-range hen could be excessive, collect it or remove it with a colander.

Green Beans in Sweet and Sour Sauce

Ingredients

• 600 gr Green beans 
• 40 gr Sugar
• 2 Egg Yolks
• White vinegar
• Basil
• Extra virgin olive oil
• Salt

Time:  30 min
Servings: 4

Preparation

For the recipe of green beans in sweet and sour sauce, clean the green beans and boil them in boiling salted water for 8 ', then drain and cool them in a bowl of cold water.

Pour the egg yolks, sugar, 4 g of salt, 2 tablespoons of vinegar and 2 tablespoons of water into a small saucepan; place on very soft heat and carefully emulsify the mixture with a whisk for 5 ', obtaining a sweet and sour sauce.

Be very careful that the egg yolks do not coagulate: for safety, you can cook them even more gently in a bain-marie, checking that the water just starts to simmer.

Drain the green beans, arrange them on the plate and season with some chopped basil leaves, a little oil and the sweet and sour sauce still warm.

Roast Veal

Ingredients

• 800 gr di calf meat (veal - knuckle)
• 1 glass of aromatic white wine
• 1 rosemary branch
• 1 sage leaf
• 1 spoon of flour
• 2 tablespoons of hot water
• hot meat broth
• 20 gr of butter
• oil
• salt
• pepper

Prep Time: 20 min
Cook Time: 1h30min
Servings: 4

Preparation

The first step to prepare the roast veal is to wash and dab the meat with kitchen paper. Massage with salt and pepper and bind it with string. Alternatively you can have this done by your trusted butcher. Sauté the meat over high heat in a saucepan with 3 tablespoons of oil and butter, never pierce it (using spoons or wooden scoops).

When the meat is browned evenly on all sides, blend with white wine. Let it evaporate over high heat, add the aromatic herbs and a couple of ladles of hot stock. Cover, lower the heat and cook the meat for about 1 hour taking care to turn it often and add more hot broth if necessary.

Remove the roast from the container and keep warm. Blend the cooking base, first removing the aromatic herbs, until you get a homogeneous sauce and transfer it into a saucepan.

In a small bowl pour hot water over the sieved flour. Stir until a homogeneous mixture is obtained and add the mixture prepared to the cooking sauce. Put on the heat and thicken until reaching a creamy consistency, mixing with a small whisk.

Until the roast and cut it into slices. Appetize your roast veal with the sauce, before serving.

Amaretti

Prep Time: 20 min

Cook Time: 15/18 min

Ingredients

• 300 g di caster sugar
• 50 g di rough bitter almond
• 50 g di sweet almond
• 1 pinch of ammoniaca per dolci (ammonium bicarbonate)
• vanilla extract just enough
• 2 egg white
• powdered sugar to dust

Preparation

In the mixer, combine the almonds (both types), half the sugar, an egg white and vanilla extract and ground everything. Also add the egg white and the remaining sugar together with the ammonium carbonate and ground until obtaining a fine, somewhat consistent mass.

Transfer the mixture into a sac à poche with a smooth 13 mm diameter nozzle and mold the amaretti biscuits on a baking sheet lined with parchment paper. You will have to hold the nozzle in a position perpendicular to the work surface, forming puddles of dough of 2.5 cm in diameter well spaced from each other.

Smooth the amaretti with the tip of the index just moistened in water, sprinkle with icing sugar and cook in a preheated oven at 170 degrees for about 15-18 minutes. Remove from the oven and let it cool completely.