Cold, rainy weather in Bari over the last few days, so I made Chicken Broth for supper last night….being Irish I put potatoes in :), the Barese version is without potatoes. And I’ve just had the left-over broth with pasta for lunch.
- 1 leg and thigh portion of free-range chicken
- 2 potatoes
- 3 or 4 carrots
- 1 courgette
- 2 small onions
- 1 stick celery
- small bunch of parsley
Place the skinned chicken in a pot with the roughly chopped carrots, celery, courgette and parsley. Add in the peeled whole onions. Salt and pepper to taste and cover with cold water. When it comes to a boil lower the heat and simmer for about 40 minutes.Then add in the whole potatoes (if they’re very big you can cut them in half) and simmer for a further 30 minutes. I like this with grated cheese and black pepper on top.
Pasta in Broth (Pasta in brodo)
100 grams (per person) of small pasta shapes … I used ‘semi di melone’
Pour the left-over broth through a sieve and bring to the boil. Cook the pasta in salted boiling water according to the instructions on the packet…these tiny shapes usually need only about 5 minutes. Strain the pasta and put it into a bowl, pour the hot broth on top, a generous handful of grated cheese, parmesan or grana, freshly ground black pepper and a drizzle of evo (extra virgin olive oil) and it’s ready. Quickest lunch ever!
Cook with Ellen in Puglia 