Tag: broth

Recipe Freshly seared fish with broth – Italian Cuisine

  • 850 g 1 gurnard or redfish
  • 700 g croaker
  • 680 g 8 monkfish steaks
  • 300 g squid
  • 90 g onion
  • 2 tomatoes
  • 50 g baby octopus
  • 16 small red prawns
  • 8 scampi
  • 8 cuttlefish
  • extra virgin olive oil
  • dry white wine
  • dried oregano
  • salt
  • pepper

For the recipe freshly seared fish with broth, clean all the fish, eliminating all the bones, heads and spines, keeping the scraps.
Shelled and clean the prawns and add heads and shells to the fish scraps.
Clean molluscs and cut them into small pieces or strips.
Slice the onion and brown it in a saucepan with a drizzle of oil and a pinch of salt. Add the fish and shellfish scraps and brown them for 3-4 minutes, then sprinkle with a splash of white wine.
Leave him blend and add 2 liters of water and the tomatoes cut into 4.
You do cook for 20-25 minutes, turn off and filter, obtaining a soup. Perfume it with oregano.
Peel fillets and cut the fish pulp into thin slices.
Arrange in the dishes all the varieties of fish, crustaceans and molluscs and serve them with bowls of boiling broth: each diner will dip the fish bites, «cooking them lightly with the heat and making them flavor.

Recipe: Davide Brovelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Chicken broth, properties and benefits – Italian Cuisine

Chicken broth, properties and benefits

A preparation rich in nutrients that can prove useful not only in case of flu or cold, but also in pregnancy and breastfeeding

A simple preparation to find some heat during winter season, an important component of several traditional recipes of Italian regional cuisine, a valid help to find relief from a seasonal ailment. The chicken broth, rich in proteins, vitamins and minerals, is our faithful ally at the table not only in terms of taste. Let's find out together how it can be useful for our well-being.

Influence? There is the chicken broth!

As already mentioned, one of the benefits of chicken broth is that it is particularly effective in contrast of the flu. While obviously not a drug, its essential amino acids make an important contribution to our immune system. The hot chicken broth can relieve cold symptoms thanks to the steam decongesting the respiratory tract. Generally, thanks to its important nutrient dowry, this broth is highly indicated for the recovery of "debilitated" people in convalescence.

Benefits for mothers and children

The proteins contained in the broth provide a contribution essential during pregnancy and breastfeeding for the construction of the tissues of the fetus and, subsequently, to strengthen the mother and baby with essential nutrients. Properly degreased with a skimmer or by solidification thanks to the cold, the chicken broth is a cholesterol-free preparation, as well as highly moisturizing given the high presence of water. If, on the other hand, there is no "degreasing", the chicken broth could prove useful in dealing with constipation: the fat contained in it is a valid remedy against the stagnation of feces in the intestines.


For this very reason, the chicken broth is highly rated not recommended for people suffering from gastroenteritis. Even in the case of gastritis, broth should be avoided: by slowing down the action of gastric juices, it can hinder the digestive process. Furthermore, the liver could have something to say in case of excessive or frequent intake of chicken broth, given its decisive role in the treatment and assimilation of proteins. We must also pay particular attention to the raw material, to quality of the chicken itself, to the ways in which it was raised and fed: the fertilizers used in the animal's diet can not only affect the organoleptic level, but, if added with drugs and antibiotics, can also have long-term consequences on human health.

Rice in broth – Recipe Rice in broth by – Italian Cuisine

»Frittatensuppe - Misya's Frittatensuppe Recipe

Wash and clean the vegetables, then cut the celery and carrot into pieces, divide the tomatoes in half and chop the onion.
Set the onion aside, then put the meat, tomatoes, carrots and celery in a pot, add a drizzle of oil and water and start cooking.

Meanwhile, sauté the onion in the butter.

When the broth has come to a boil, add the onion and cook for at least 30-40 minutes, then season with salt and strain the broth to remove the meat and vegetables.

Pour the rice into the broth, add the saffron and cook over low heat, adding a little hot water only if needed.

The rice in broth is ready: season with salt and pepper and garnish with grated julienne parmesan.

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