Brodo is the Italian variation of broth. It can be used in the preparation of diverse soups, sauces and other dishes. The brodo by itself is as tasty, especially if some pasta or rice is added.
There are several kinds of brodo: Meat brodo (which can be prepared by boiling beef, poultry or chicken meat), fish brodo (usually more than one species cooked together with vegetables) and vegetable brodo (obtained by cooking carrots, celery, potatoes, onions, zucchini). The last one is perfects as a baby-led weaning food.
The most popular way to serve brodo in Italy is with tortelini.
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RICH, CLASSIC ITALIAN BROTH FROM EMILIA ROMAGNA, www.e-rcps.com
Brodo at its Best, lacucinaitalianamagazine.com